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!
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.