Name: Chickpea Lentil Salad
Total time: 15 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 2 tbsp red wine vinegar; 1 tbsp lemon juice; 2 cloves garlic, grated or crushed; 1 tsp mustard, grainy or Dijon; to taste salt, to taste; to taste pepper, to taste; 1 (19 oz) can lentils, drained and rinsed; 1 (19 oz) can chickpeas, drained and rinsed; 1 (14 oz) can artichoke hearts, medium diced; 1 cup cherry or grape tomatoes, quartered; 1 cup cucumber, diced; 1 medium red bell pepper, diced; 1/2 red onion, diced; 1/2 cup kalamata olives, pitted and sliced; 1/2 cup fresh parsley, finely chopped

Estimate, per serving

Cal: 420
Protein: 23g
Carbs: 62g
Fat: 9g
Sodium: 686mg
Fiber: 27g

Ingredients

olive oil: 2 2/3 tbsp
red wine vinegar: 2 2/3 tbsp
lemon juice: 1 1/3 tbsp
garlicgrated or crushed: 3 cloves
mustardgrainy or Dijon: 1 1/3 tsp1 1/3 tsp
salt: to taste
pepper: to taste
lentilsdrained and rinsed: 1 1/3 (19 oz) can
chickpeasdrained and rinsed: 1 1/3 (19 oz) can
artichoke heartsmedium diced: 1 1/3 (14 oz) can
cherry or grape tomatoesquartered: 1 1/3 cup
cucumberdiced: 1 1/3 cup
red bell pepperdiced: 1 medium
red oniondiced: 1
kalamata olivespitted and sliced: 2/3 cup
fresh parsleyfinely chopped: 2/3 cup

Method

01Whisk olive oil, vinegar, lemon juice, garlic, and mustard in a large bowl. Season with salt and pepper.
02Add lentils, chickpeas, artichoke hearts, tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Mix well.
03Let sit 10-15 minutes before serving to allow flavors to meld.15 min

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Nut-free