Grilled Vegetable and Lentil Salad with Chickpeas and Spinach and Lentils and Carrots

This Grilled Vegetable and Lentil Salad with Chickpeas, Spinach, and Carrots is a vibrant and nutritious dish that brings together the earthy flavors of lentils and grilled veggies. Perfect for a healthy midnight snack, it’s packed with protein and fiber to keep you satisfied.

Ingredients

• Lentils - 100 grams (dry)
• Chickpeas - 100 grams (cooked, canned or boiled)
• Spinach - 100 grams (fresh)
• Carrots - 2 medium (sliced)
• Red bell pepper - 1 medium (sliced)
• Zucchini - 1 medium (sliced)
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves (minced)
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons (chopped)

Steps

1. Rinse the lentils under cold water, then cook them in a pot of boiling water for about 15-20 minutes or until tender. Drain and set aside.
2. While the lentils are cooking, preheat a grill or grill pan over medium heat.
3. In a bowl, toss the sliced carrots, red bell pepper, and zucchini with 1 tablespoon of olive oil, salt, black pepper, cumin, and paprika.
4. Grill the vegetables for about 5-7 minutes on each side until they are tender and have grill marks.
5. In a large bowl, combine the cooked lentils, grilled vegetables, chickpeas, and fresh spinach.
6. In a small bowl, whisk together the remaining tablespoon of olive oil and lemon juice, then pour it over the salad.
7. Toss everything together gently, then garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, aiding digestion and satiety.
• Packed with vitamins and minerals from vegetables, promoting overall health.

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