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