Description
Warm Chickpea and Lentil Salad with Carrots is a nourishing and flavorful dish that brings together protein-packed lentils and chickpeas, complemented by the sweetness of sautéed carrots. This warm salad is not only quick to prepare—taking just 40 minutes—but also versatile enough to serve as either a hearty main course or a delightful side. Dressed in a zesty lemon-Dijon vinaigrette, it offers a vibrant mix of textures and tastes that will satisfy your appetite on busy weeknights or any occasion. Enjoy this wholesome salad as part of your meal prep, knowing it holds its flavors beautifully for days.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (15 oz) chickpeas
- 3 large carrots
- 1 medium onion
- 2 cloves garlic
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ¼ tsp ground cinnamon (optional)
- Salt and black pepper to taste
- ¼ cup chopped fresh parsley
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional)
Instructions
- Cook lentils in a pot with 4 cups of water for about 20 minutes until tender. Drain excess water if needed.
- In a skillet, heat olive oil over medium heat, sauté onions until translucent, then add garlic and cook until fragrant.
- Stir in sliced carrots and spices; sauté until carrots are tender yet crisp.
- In a mixing bowl, combine cooked lentils, vegetable mixture, and chopped parsley.
- For the dressing, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper together until well combined.
- Drizzle dressing over the salad mix; toss gently to coat before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg