Chickpea and Lentil Salad

This marinated chickpea and lentil salad recipe is full of plant based protein, making it the ultimate light summer dinner or dish dish. It's bright, zesty, and bursting with flavor. It's basically just fresh veggies tossed with canned chickpeas and lentils, dressed in a homemade vinaigrette, and served over crunchy romaine lettuce!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 4 servings

Calories: 420 kcal per serving

Ingredients

⅓ cup - olive oil
2 tablespoons - white wine vinegar
2 tablespoons - fresh lemon juice
1 ½ tablespoons - dijon mustard
1 tsp - salt
½ tsp - black pepper
1 can - chickpeas
1 can - lentils
2 heads - romaine lettuce
½ cup - cucumber persian or english
½ cup - cherry tomatoes
2 tablespoons - red onion
2 tablespoons - kalamata olives

Instructions

Whisk dressing ingredients together until well combined. Place chickpeas and lentils in a small mixing bowl and toss with half of the dressing, then set aside.
As the chickpeas and lentils marinate, prepare the remaining salad ingredients. Once prepped, assemble 4 salads by portioning chopped lettuce into each bowl.
Top with chickpeas, lentils, cucumber, tomatoes, red onion, and olives. Drizzle desired amount of leftover dressing on top. Toss to coat fully and enjoy!

Nutrition