Chickpea and lentil salad

Name: Chickpea and lentil salad
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: 3/4 cup (105g) sun-dried tomatoes, drained, coarsely chopped; 1/4 cup (60ml) olive oil; 1 tablespoon lemon juice; 415 gram canned brown lentils, rinsed, drained; 410 gram canned chickpeas, rinsed, drained; 250 gram silver beet, trimmed, finely shredded

Packed full of the goodness of legumes, this chickpea and lentil salad makes a delicious vegetarian lunch option for those wanting an quick and healthy meal.

Dec 31, 2010 1:00pm

Serves 4
10 mins preparation

Ingredients

Chickpea and lentil salad

3/4 cup (105g) sun-dried tomatoes, drained, coarsely chopped
1/4 cup (60ml) olive oil
1 tablespoon lemon juice
415 gram canned brown lentils, rinsed, drained
410 gram canned chickpeas, rinsed, drained
250 gram silver beet, trimmed, finely shredded

Method

Chickpea and lentil salad

1
To make a dressing, blend or process ¼ cup of the sun-dried tomatoes, oil and juice until finely chopped.
2
Place lentils, chickpeas, silver beet, half the dressing and remaining sun-dried tomatoes in a large bowl. Toss gently to combine, season to taste.
3
Serve salad topped with remaining dressing.