Summer Chickpea and Lentil Salad
Fresh, flavorful and packed with protein, this Summer Chickpea and Lentil Salad is a great way to enjoy the bounty of summer veggies!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- Chickpea and Lentil Salad
- 1 cup uncooked french lentils (Le Puy lentils)
- 4 cups arugula
- 1 can (15 ounces) chickpeas, rinsed and drained
- 2 cups cooked corn (fresh or frozen)
- 1 avocado, pitted and sliced
- 1/4 cup thinly sliced red onion
- 1 medium cucumber, peeled, halved and sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh herbs (flat-leaf parsley, cilantro, basil, mint)
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup crumbled feta
- Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey or maple syrup
- 1 teaspoon coarse mustard
- Pinch of salt, pepper, cumin and cayenne
Instructions
- Cook lentils according to package directions until al dente; rinse in cold water to stop cooking. Drain well and cool completely.
- Meanwhile, prep the remaining salad ingredients in a large bowl.
- In a small bowl, whisk together all vinaigrette ingredients until smooth.
- Gently toss the lentils and vinaigrette into the salad bowl. Garnish with extra pumpkin seeds and feta if desired.
Nutrition
- Serving Size: 1 Serving
- Calories: 502
- Sugar: 12g
- Sodium: 391mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 16g
- Protein: 21g
- Cholesterol: 8mg