Chickpea & Black Lentil Salad

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Recipe Intro From andrealoretdemola

This is one of my favorite salads, and it's super easy to make. All you need are lentils, a can of chickpeas, cucumbers, celery and herbs. Topped with vegan feta, this plant-based salad is about to become your new go-to dinner. 

Want more vegan dinner ideas? Check out the recipe feed. We love this Carrot Top Pesto and Vegan Eggplant Parmesan.

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Salad

ingredients

  • 1 can chickpeas, rinsed and drained
  • 1 cup cooked black beluga lentils, simmered in stock for about 15-20 minutes until tender
  • 3 celery stalks, sliced on a bias
  • 1/2 English cucumber, sliced into quarters
  • 1/2 cup vegan feta or queso fresco
  • 1/2 cup chopped chives, divided
  • 1/2 cup chopped dill

Vinaigrette

ingredients

  • Juice of 2 limes
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt, to taste
  • Black pepper, to taste
  • Dash of honey, agave, or sugar if needed