Vegetable and Chickpea Salad with Lentils

This Vegetable and Chickpea Salad with Lentils is a vibrant and nutritious American lunch option, combining the earthiness of lentils, the creaminess of chickpeas, and a colorful array of fresh vegetables. It's packed with protein and fiber, making it a satisfying meal that’s easy to prepare.

Ingredients

• Cooked lentils - 1 cup
• Canned chickpeas, drained and rinsed - 1 cup
• Cherry tomatoes, halved - 1 cup
• Cucumber, diced - 1 medium
• Red bell pepper, diced - 1 medium
• Red onion, finely chopped - 1/4 medium
• Fresh parsley, chopped - 1/4 cup
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic, minced - 1 clove
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a medium pot, bring water to a boil and add lentils. Cook for about 15-20 minutes until tender, then drain and let cool.
2. While the lentils are cooking, prepare the vegetables: chop the cucumber, red bell pepper, and red onion, and halve the cherry tomatoes.
3. In a large bowl, combine the cooked lentils, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Serve immediately or refrigerate for 30 minutes to let the flavors meld before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 14 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from lentils and chickpeas.
• High in fiber, promoting digestive health and satiety.

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