No-Cook Lentil & Chickpea Salad
Fresh, filling & delicious - no cooking required!
A vibrant, protein-packed Mediterranean salad combining tender lentils and chickpeas with sweet dates, crisp vegetables, creamy feta, and fresh herbs in a bright lemon dressing.
Equipment
Ingredients
Salad
brown lentils (drained, rinsed)
400 g
chickpeas (drained, rinsed)
400 g
Medjool dates (pitted, chopped)
150 g
cucumber (diced)
1 piece
red onion (finely diced)
1 piece
feta (crumbled)
150 g
fresh mint (roughly chopped)
15 g
fresh parsley (roughly chopped)
15 g
fresh coriander (roughly chopped)
15 g
roasted almonds (roughly chopped)
75 g
Dressing
extra virgin olive oil
80 ml
lemon (juiced, zested)
1 piece
Dijon mustard
5 ml
garlic (crushed)
1 piece
maple syrup
5 ml
salt
1 pinch
Instructions
Prepare ingredients
Drain and rinse the canned lentils and chickpeas. Pit and chop the dates, dice the cucumber, finely dice the red onion, crumble the feta, and roughly chop the herbs and almonds.
Make the dressing
Whisk together the olive oil, lemon juice and zest, Dijon mustard, crushed garlic, maple syrup, and a pinch of salt until well combined.
Combine and serve
Add all prepared salad ingredients to a large bowl, pour the dressing over, and toss everything together until well coated. Serve immediately.
Original recipe
Storage
Best consumed within 2 days. Store in an airtight container in the refrigerator.
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