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Lemony Chickpea and Lentil Salad Recipe

This Lemony Chickpea and Lentil Salad Recipe is bursting with fresh, vibrant flavor, thanks to the lemon and garlic dressing and a medley of colorful veggies. You will adore this quick, hearty salad. It feeds a crowd, and it’s vegan, too!

Holding a bowl of salad and a fork.

An Easy, Satisfying Vegan Salad with Chickpeas and Lentils!

As longtime readers of the blog will know, we love a good lentil salad around here. Lentils and other legumes are the unsung heroes of the healthy meal world! You might dump a can or two into your favorite chili, but they also shine in fresh, garden salads like this one.

Lemon and garlic are also shining stars in the world of salad, of course. So this easy vegan salad recipe uses lemon juice instead of vinegar in the bright, zesty salad dressing, and both fresh garlic and garlic salt for a deep, savory taste that really pairs well with lentils and chickpeas. Oh, did I not mention the chickpeas? Yep, they’re here too- and they are scrumptious.

(For more takes on quinoa salad, see my Mexican Quinoa Salad and Broccoli Quinoa Lentil Salad!)

Why You’ll Love This Lentil Salad Recipe

  • Simple: Although the flavors here are totally restaurant-worthy, the prep and cooking are ultra-simple.
  • Healthy: If you are trying to eat healthy without sacrificing flavor (and feeling full), this is the recipe for you! It’s loaded with nutrients.
  • Low (or No) Cook: The only cooking involved in this lentil salad recipe is boiling the lentils until tender. If you use pre-cooked or leftover lentils, you won’t have to cook at all!
  • Meal Prep: This recipe makes a lot, and stores well in the refrigerator for several days, making it perfect for meal prep.
Ingredients for chickpea lentil salad recipe, arranged on a work surface.

Ingredients

The ingredients in this lentil salad recipe will make your mouth water! Earthy lentils, fresh tomatoes, chopped parsley, garlic… it’s a whole lot of goodness, let me tell you.

For the Lentil Salad

  • Lentils: Dry, raw lentils, rinsed and picked over. You can use any kind – brown, green, French, sprouted, etc. Some take longer than others to cook, so keep that in mind.
  • Celery: Finely chopped.
  • Green Onions: Chopped – you can leave out any tough parts.
  • Chickpeas: I use canned chickpeas, rinsed and drained.
  • Tomatoes: Plum tomatoes are my favorite here. Chop them up into small, bite-sized pieces.
  • Parsley: Coarsely chopped, fresh parsley. Substitute cilantro or basil if you prefer (and use a little less, since those herbs have a more pronounced flavor).
  • Olives: Kalamata olives, pitted and chopped.

For the Lemon Dressing

  • Olive Oil: Use a good olive oil for the best flavor, such as a cold-pressed extra virgin olive oil.
  • Lemon Juice: Freshly squeezed is best, but bottled will work, also.
  • Dijon Mustard: Or whole grain mustard.
  • Garlic Salt: This is an easy way to infuse the dressing with an intense garlic flavor and some salty goodness, perfect for seasoning the salad.
  • Fresh Garlic: A small amount of fresh garlic really adds zing and brightness. Press or finely mince the garlic, so it doesn’t overpower the other ingredients.

Are Chickpeas and Lentils Both Legumes?

Yes, they are! Both chickpeas and lentils belong to the same family, and both are packed with nutrients that will leave you feeling healthy and satisfied. With protein, fiber, and fat, as well as iron, B-vitamins, antioxidants, and polyphenols, legumes bring a lot of health benefits to your diet. Plus, they are super tasty!

Lentil vegan salad recipe served into a small bowl.

How to Make This Lemony Lentil Salad Recipe

  • Cook the Lentils. Bring a saucepan of water to a boil. It should be enough water to generously cover the lentils. Once it boils, add the lentils and cook until “al dente,” or just tender. (This should take about 20 minutes.) Then drain the lentils and let them cool down to room temperature.
  • Combine All Salad Ingredients (But Not Dressing). Next, place the cooled lentils and the other salad ingredients in a bowl: celery, green onions, drained and rinsed chickpeas, tomatoes, parsley, and olives. Give them a gentle stir to toss.
  • Make the Dressing. In a mason jar, combine all of the dressing ingredients: olive oil, lemon juice, mustard, garlic salt, and fresh garlic.  Seal the jar, and shake well. You could also make the dressing in a bowl, and stir or whisk the ingredients together.
  • Dress the Salad and Rest. Pour the lemon dressing over the lentil salad, and toss well to combine. Then taste a bite, and if it needs salt or pepper, add those to taste. Cover the bowl, and let the salad rest for about half an hour so the flavors can combine.
  • Enjoy! Stir the lentil salad recipe again, and serve at room temperature or chilled.
Fresh chickpea and lentil salad.

Recipe Notes

I hope you will give this healthy salad a try. It might just become your go-to summer lunch! And both your tastebuds and your body will thank you for that. Here are a few tips to help make this lentil salad recipe even easier:

  • Tomato Options: If you don’t have plum tomatoes, no worries! Any tomato from tiny grape tomatoes to big, beautiful beefsteak tomatoes will work. Just chop them into bite-sized pieces, and you’re good to go.
  • Olive Options: Kalamata olives are amazing here, but if you don’t have any (or you’re not really a fan of the flavor) substitute whatever you like that’s briny and salty – like capers, marinated artichoke hearts, or even chopped-up pickles. Start small, and add a little more until the proportions taste good to you.
  • Add-Ins: Got some red onion? Finely chop and throw it right in. Leftover green beans? Add them to the party! A few marinated mushrooms? In they go. This salad is super flexible and can handle just about anything you throw at it.
  • Toppings: Feel free to drizzle some extra olive oil over this salad, or sprinkle on some diced avocado, goat cheese, or other creamy ingredients for a luxurious touch.
A bowl of vegan lentil salad with serving utensils in it.

Serving Suggestions

This vegan meal is lovely with your favorite bread, like naan, ciabatta, sourdough, or just a sliced and toasted baguette. For those not following a vegan diet, you could add a simple protein, such as…

  • Eggs: It’s hard to go wrong with a hard-boiled egg and a salad. They go together like PB&J! Chop up a Perfect Hard Boiled Egg and add it to your bowl, or serve it on the side with a sprinkle of salt and pepper.
  • Salmon: I’m a big fan of adding nutritious salmon to the menu, and this luscious Apricot Glazed Salmon is a super-easy, super-scrumptious way to do just that.
  • Chicken: More meal-prep goodness here – for a hit of lean, delicious protein, you can’t go wrong making some well-seasoned Chicken Meatballs. So easy to add to this lentil salad recipe or to a lunchbox!
Lemon chickpea and lentil salad in a bowl.

Storing Leftover Chickpea and Lentil Salad

Storing this salad is so easy. You literally just place it in an airtight container and stick it in the fridge. It will keep perfectly for up to three days! Some people even keep it successfully for longer than that. Great for meal prep, right?

A small plate of lentil salad with a larger bowl of the salad.

Can I Freeze This Dish?

While the actual salad isn’t a freezer-friendly dish, the lentils can be made in advance and frozen for up to three months. If you freeze the salad, the fresh veggies will turn mushy and watery after thawing. But frozen, cooked lentils can be tossed in the fridge to thaw out overnight, and then added to the salad the next day. Easy!

Holding a bowl of salad and a fork.

Lemony Chickpea and Lentil Salad Recipe

5 from 1 vote
This Lemony Chickpea and Lentil Salad Recipe is bursting with fresh, vibrant flavor, thanks to the lemon and garlic dressing and a medley of colorful veggies. You will adore this quick, hearty salad. It feeds a crowd, and it's vegan, too!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8

Ingredients

Salad:

  • 2 cups lentils rinsed and picked over
  • 2 stalks celery finely chopped
  • 6 green onions chopped
  • 1 can chickpeas drained (14 ounces)
  • 6 plum tomatoes large and ripe, chopped
  • 1/2 cup parsley fresh, coarsely chopped
  • 1/4 cup kalamata olives pitted and chopped

Dressing:

  • 1/3 cup olive oil
  • 1/3 cup lemon juice freshly squeezed, about 3 lemons
  • 1 tablespoon Dijon mustard or whole-grain mustard
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 cloves garlic pressed or finely minced

Instructions

  • Cook the lentils until “al dente” in boiling water, about 20 minutes.
  • Drain lentils and bring to room temperature.
  • Add the lentils and other ingredients into a large bowl, and toss.
  • In a mason jar, combine all the dressing ingredients: olive oil, fresh lemon juice, mustard, garlic salt, and garlic. Seal the jar and shake well to combine.
  • Pour dressing over the salad, and toss well.
  • Taste and adjust seasoning as needed, adding more salt and pepper if desired.
  • Let salad rest at room temperature for 30 minutes, mix again, then serve.
  • Store covered in refrigerator for up to 3 days.

Notes

  • Tomato Options: If you don’t have plum tomatoes, no worries! Any tomato from tiny grape tomatoes to big, beautiful beefsteak tomatoes will work. Just chop them into bite-sized pieces, and you’re good to go.
  • Storage: Store lemon chickpea lentil salad covered, in the refrigerator, for up to 3 days.
  • Olive Options: Kalamata olives are amazing here, but if you don’t have any (or you’re not really a fan of the flavor) substitute whatever you like that’s briny and salty – like capers, marinated artichoke hearts, or even chopped-up pickles. Start small, and add a little more until the proportions taste good to you.
  • Add-Ins: Got some red onion? Finely chop and throw it right in. Leftover green beans? Add them to the party! A few marinated mushrooms? In they go. This salad is super flexible and can handle just about anything you throw at it.
  • Toppings: Feel free to drizzle some extra olive oil over this salad, or sprinkle on some diced avocado, goat cheese, or other creamy ingredients for a luxurious touch.
Course: Lunch, Salad
Cuisine: American

Categories:

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1 thought on “Lemony Chickpea and Lentil Salad Recipe”

  1. 5 stars
    Delish! I saw the recipe today and made it tonight. Big hit with my family. We’re trying to come up with a fun name for it, because we envision making it again and again! Thank you!

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