Grilled Vegetable and Lentil Salad with Chickpeas and Spinach and Lentils

This Grilled Vegetable and Lentil Salad combines the smoky flavors of charred vegetables with the earthiness of lentils and chickpeas, making it a delicious and nutritious midnight meal. Tossed with fresh spinach, this salad offers a refreshing balance of textures and flavors.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1, diced
• Red onion - 1 small, sliced
• Cherry tomatoes - 1 cup, halved
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooked lentils - 1 cup
• Canned chickpeas - 1 cup, rinsed and drained
• Fresh spinach - 2 cups, packed
• Lemon juice - 2 tablespoons
• Feta cheese (optional) - 50 grams, crumbled
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the grill or a grill pan over medium-high heat.
2. In a bowl, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper.
3. Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
4. Remove the grilled vegetables from the grill and let them cool slightly.
5. In a large mixing bowl, combine the cooked lentils, chickpeas, and fresh spinach.
6. Chop the grilled vegetables into bite-sized pieces and add them to the bowl with lentils and spinach.
7. Drizzle the salad with the remaining tablespoon of olive oil and lemon juice, then toss to combine.
8. If desired, top with crumbled feta cheese and chopped parsley before serving.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils and chickpeas.
• High in fiber, which aids in digestion and promotes fullness.
• Packed with vitamins and minerals from fresh vegetables and spinach.

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