Lentil and Chickpea Salad

Posted 2017-03-06 by Annalisa Brown ⇒ follow

This is a quick and easy standby salad as most of the ingredients can usually be found in the kitchen cupboard. They’re all inexpensive ingredients and importantly will provide you with a highly nutritious and fibre rich meal.

Mixing apple cider vinegar, Dijon mustard and lemon juice creates a zesty sauce and fresh herbs help keep the salad light, healthy and packed with fresh flavours.

Pantry staples are the main ingredients of this with herbs and citrus combining to create a zesty dressing.

Preparation Time: 15 minutes
Cooking Time: Nil
Serves: 4-6

Ingredients
1 Cup Cooked Lentils
1 Cup Chickpeas
1 Cup Cous Cous
¾ Cup Diced Tomatoes
½ Cup Chopped Parsley and Mint
1 Tablespoon Lemon Juice
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Dijon Mustard
2 Tablespoons Pumpkin Seed Oil or Extra Virgin Olive Oil

These salad ingredients are not only highly nutritious but also high in fibre and protein.

Method

Bring a saucepan of water to the boil, add the lentils and cook until al dente (or approximately 12-15 minutes).

Remove lentils from heat, rinse and drain and transfer to a large salad bowl.

Place the cous cous in a bowl and pour 1.5 cups of boiling water onto the cous cous. Cover with a plate and allow the cous cous to steam cook for 15 minutes.

Once the cous cous has absorbed all the water, use a fork to separate and fluff the cous cous. Add to the salad bowl containing the cooked lentils.

Rinse and drain the chickpeas and add to the lentils and cous cous.

Dice the tomatoes, parsley and mint and add to the salad.

In a small mixing bowl add the apple cider vinegar, mustard, lemon juice and pumpkin seed oil and whisk until the dressing is thoroughly mixed.