This lentil chickpea salad is tasty warm or cold, making it perfect year round. I know what you’re thinking, both these beans are kind of bland but that’s a good thing because it gives us a blank canvas to start with. The combination of the organic broth, garlic, onions, lemon and parsley produce a light refreshing flavor that can’t be ignored.
Chickpeas are rich nutritionally, a great source of protein, fiber, amino acids and more. Lentils too have a lengthy list of health benefits, check it out. This recipe makes plenty of leftovers, depending on how many mouths you have to feed (here’s a freezer tip). We even use it to top a salad for added healthy carbs and extra fiber.
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely diced
- 3 medium organic carrots peeled and finely chopped
- 3 garlic cloves minces
- 1.5 cups chickpeas (I use dried & soak overnight in filtered water, canned ok)
- 1 cup green lentils
- 3 cups organic vegetable broth
- ¼ teaspoon salt (or to taste)
- ¼ cup fresh parsley chopped
- 1 teaspoon organic lemon zest
- 1 lemon juiced
- Peel and dice the carrots. Dice the onion.
- Add the olive oil to a deep saute pan. Toss in the carrots and onion over medium/high heat ~ 5 minutes.
- Mince the garlic toss with the veggies and saute another 3 - 5 minutes.
- Add the chickpeas and lentils. Add broth, just enough to be a half an inch above the veggies and beans. Bring to a boil.
- Turn down to a light simmer for ~ 20 minutes. Lentils should have a bite to them.
- Drain the excess liquid.
- Add the lemon zest, lemon juice and top with parsley.