Chickpea-Lentil Salad recipe

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Ingredients

25 ounces canned chickpeas, drained and rinsed
1 (15 ounce) can black lentils, drained and rinsed
1 cucumber, chopped
2 each vine-ripened tomatoes, chopped
¼ large red onion, finely chopped
⅛ cup olive oil
⅛ cup red wine vinegar
½ teaspoon garlic powder
½ teaspoon ground cumin
1 pinch salt to taste
1 avocado, diced
½ cup crumbled feta cheese

Nutrition Info

508.4 calories
carbohydrate: 65 g
cholesterol: 16.7 mg
fat: 20.4 g
fiber: 19.8 g
protein: 20.1 g
saturatedFat: 5.1 g
servingSize: -
sodium: 903.1 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chickpeas and lentils in a large bowl. Mix in cucumber, tomatoes, and red onion.

  2. Stir olive oil, red wine vinegar, garlic powder, cumin, and salt together in a small bowl. Pour over the chickpeas and lentils, mix to combine. Carefully fold in avocado and feta cheese.

Recipe Yield

4 servings

Recipe Note

This salad is a rare healthy favorite for my picky husband. It's best in the summer months when fresh local tomatoes are available. We eat it as a light dinner, or as a side dish for summer BBQs. Enjoy!

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