Lentil and Chickpea Salad

This vibrant Lentil and Chickpea Salad is a refreshing Moroccan-inspired dish, bursting with flavors from fresh herbs and spices. Perfect for a light meal or as a side at a barbecue, it's both nutritious and satisfying.

Ingredients

• Green lentils - 100 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Red bell pepper - 1 medium, diced
• Cucumber - 1 medium, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the green lentils under cold water and then place them in a pot with 300 ml of water. Bring to a boil, reduce heat, and simmer for about 20 minutes or until tender. Drain and set aside to cool.
2. In a large mixing bowl, combine the cooked lentils, drained chickpeas, diced red bell pepper, diced cucumber, finely chopped red onion, chopped parsley, and chopped mint.
3. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, paprika, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad mixture and toss well to combine all the ingredients thoroughly.
5. Let the salad sit for at least 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from lentils and chickpeas, supporting muscle health.
• Rich in dietary fiber, aiding in digestion and promoting a feeling of fullness.

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