Lentils are one of my favourite things to eat, I have them several times a week. Each different type of lentil (red, brown, green, black etc.) carries different qualities, meaning you can fit them in to nearly any meal.
Red lentils are perfect for adding to curries and soups because they break down and become super soft when they’re cooked, and the darker colours are perfect for vegan chilli’s, burgers, and salads!
A while ago I shared a recipe for a super crunchy and fresh Lentil Apple Salad, but this warm lentil and tomato salad is a bit more hearty, and suited to these colder, winter days.
The addition of the roasted chickpeas adds a fiery crunchiness, the contrast in texture is what makes this salad super special for me!
So try it out one of these cold days, when you fancy something hearty, but still light!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people |
- 120 g (1/2 cup) Brown Lentils
- 10-12 Sun Dried Tomatoes
- 2-3 sprigs Fresh Parsley
- 1 tbsp Balsamic Vinegar
- 1 tsp Lemon Juice
- 1 tsp Maple Syrup
- 1 tsp olive oil
- 1/4 tsp Dijon Mustard
- 1 (14oz/400g) Can chickpeas
- 1 tsp olive oil
- 1 tsp Chilli Powder
- 1 pinch Ground Cumin
- 1/4 tsp Ground Turmeric
- 1 pinch Sea Salt
Ingredients
Lentil Salad/Dressing
Roasted Chickpeas
| |
- Preheat the oven to 200°C. Drain and rinse the chickpeas, then dry them as much as possible between two sheets of kitchen paper, removing as much moisture as possible will help them roast nice and crispy.
- Mix the chickpeas in a bowl with the olive oil and spices until they are evenly coated. Lay them on a flat baking sheet lined with parchment paper and bake for 20 minutes. Allow to cool fully, they will get crispier as they cool as well.
- While the chickpeas are cooking, bring a saucepan of water to a boil and simmer the lentils for 25-30 minutes, or until completely cooked. While they are cooking whisk together the balsamic vinegar, lemon juice, maple syrup, olive oil and mustard in a separate bowl.
- Drain the lentils and put back in the saucepan with the dressing. Let the lentils sit in the dressing for 5-10 minutes to absorb some. Slice the sun dried tomatoes and roughly chop the parsley, mix with the lentils.
- Serve with quinoa and some sliced avocado if you like.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
