Chickpea and lentil salad

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.

  • 10 mins preparation
  • Serves 4
  • Print


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


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.


Spinach can be used in place of silver beet.

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