Mediterranean Lentil & Chickpea Salad

Name: Mediterranean Lentil & Chickpea Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 0.5 cup brown lentils (dry, rinsed and picked over); 0.5 cup chickpeas (dry, soaked overnight and cooked, or home-cooked equivalent of one 15-oz can); 3 cup water (for cooking lentils); 0.25 tsp salt (for lentil cooking water); 1 cup cherry tomato (halved); 1 cup cucumber (diced, English or Persian variety preferred); 0.5 cup bell pepper (diced, any color); 0.25 cup red onion (finely chopped); 0.25 cup kalamata olive (pitted and halved); 0.25 cup parsley (fresh, roughly chopped); 2 tbsp mint (fresh, roughly chopped); 2 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, minced); 0.5 tsp dried oregano; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A bright, protein-packed salad that tastes like a sun-drenched Mediterranean coast. Earthy brown lentils and tender chickpeas mingle with juicy cherry tomatoes, crisp cucumber, and briny olives, all tied together with a zesty lemon-herb dressing. Perfect as a light lunch or a vibrant side dish that only gets better as it sits.

PREP

15m

COOK

20m

SERVES

1 CUP

285 cal

SERVINGS

METHOD · 6 STEPS

boil · ~20 min
Cook the lentils.
1.Combine 0.5 cup rinsed brown lentils with 3 cups water and 0.25 tsp salt in a medium saucepan.
2.Bring to a boil over high heat, then reduce to a gentle simmer.
3.Cook uncovered until lentils are tender but still hold their shape, about 15-20 minutes.
4.Drain well and let cool slightly.
TIPDo not overcook the lentils — they should be tender but not mushy. Mushy lentils will make the salad clumpy.
prep · ~10 min
Prepare the vegetables and herbs.
1.Halve 1 cup cherry tomatoes.
2.Dice 1 cup cucumber into small, even cubes.
3.Dice 0.5 cup bell pepper into similar-sized cubes.
4.Finely chop 0.25 cup red onion.
5.Halve 0.25 cup pitted kalamata olives.
6.Roughly chop 0.25 cup fresh parsley and 2 tbsp fresh mint.
mix · ~2 min
Make the lemon-herb dressing.
1.In a small bowl, whisk together 2 tbsp extra virgin olive oil and 2 tbsp fresh lemon juice.
2.Add 1 minced garlic clove, 0.5 tsp dried oregano, 1 pinch of salt, and 1 pinch of black pepper.
3.Whisk vigorously until the dressing is emulsified and slightly thickened.
assemble · ~3 min
Combine the salad.
1.In a large mixing bowl, add the drained lentils and home-cooked chickpeas.
2.Pour half of the lemon-herb dressing over the warm lentils and chickpeas and toss gently.
3.Add the prepared tomatoes, cucumber, bell pepper, red onion, olives, parsley, and mint.
4.Drizzle the remaining dressing over everything and toss gently to combine.
TIPTossing the warm lentils with dressing first lets them soak up all the flavor. Add the fresh vegetables second to keep them crisp.
rest · ~10 min
Let the salad rest before serving.
Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld, or refrigerate for 30 minutes if you prefer it chilled.
TIPThis salad tastes even better the next day. Make it ahead for meal prep — just hold back a little dressing to freshen it up.
serve
Serve the Mediterranean lentil and chickpea salad.
Give the salad a final toss, taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed, and serve at room temperature or chilled.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook lentils until just tender, about 15-20 minutes, so they hold their shape and don't turn mushy.
2
Toss the warm lentils and chickpeas with half the dressing first for deeper flavor absorption.
3
Use Persian or English cucumbers — they're less watery and stay crisp longer in the salad.
4
Let the salad rest at least 10 minutes before serving for the flavors to meld together.
5
Store leftovers in an airtight container in the fridge for up to 3 days; refresh with a squeeze of lemon.
6
For meal prep, keep a little dressing separate to add just before serving for maximum freshness.

RECIPE VARIATIONS