Chickpea Lentil Salad

This fresh and zesty chickpea lentil salad is a dense bean salad variation you can whip up in about 15 minutes! It's great for meal prep and tastes even better the next day.

Prep Time15

Total Time15

Course: Salad

Cuisine: Mediterranean

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
2 clove garlic grated or crushed
1 tsp grainy or Dijon mustard
salt and pepper
1 can lentils (19 oz) drained and rinsed
1 can chickpeas (19 oz) drained and rinsed
1 can artichoke hearts (14 oz) medium diced
1 cup cherry or grape tomatoes quartered
1 cup diced cucumber
1 medium red bell pepper diced
1/2 red onion diced
1/2 cup kalamata olives, pitted and sliced
1/2 cup fresh parsley, lightly packed finely chopped

Instructions

Add the olive oil, vinegar, lemon, garlic and mustard to a large mixing bowl or serving bowl and whisk to combine. Season with salt and pepper.
Add the rest of the ingredients and mix well.

Notes

Makes approximately 8 cups of salad. 4-6 servings depending on a main or side. Nutrition facts are calculated for 6 servings of approx. 1 1/3 cup.

Store salad in an airtight container in the fridge for up to 4 days.

19 oz cans have about 2 1/3 cup of beans or lentils once drained. If you can't find 19 oz cans, you can use 15 oz cans and the salad will make a bit less, or increase to 2x15 oz cans or a 28 oz can and it will make a bit more.

Nutrition