Delicious Warm Chickpea and Lentil Salad with Carrots

If you’re looking for a dish that combines flavor, nutrition, and ease of preparation, look no further than this Warm Chickpea and Lentil Salad with Carrots! This vibrant salad is not just a feast for the eyes; it’s also packed with proteins, vitamins, and minerals, making it an excellent option for everyone, especially for those who follow a vegan diet. The warm mixture of lentils, chickpeas, and carrots is beautifully seasoned, providing a delightful balance of earthy flavors and aromatic spices that elevate the overall experience.

This recipe showcases the versatility of plant-based ingredients, where protein-rich lentils and chickpeas come together harmoniously with the natural sweetness of carrots. Topped with a zesty dressing, it makes a scrumptious meal, whether served warm or at room temperature. With a preparation time of just 45 minutes and perfect as a healthy lunch or dinner option, you’ll be delighted with every bite. Let’s dive into why this Warm Chickpea and Lentil Salad with Carrots is a must-try!

Why You’ll Love This Warm Chickpea and Lentil Salad with Carrots

• Nutritious and Filling: Packed with plant-based protein and fiber, this salad is not only healthy but also satiating.
• Simple and Quick: With an easy preparation process, you can whip this dish up in under an hour, making it perfect for weeknight dinners.
• Delicious Flavor Profile: The blend of spices, including cumin and smoked paprika, bring out the natural flavors of the ingredients.
• Customizable: Feel free to add your favorite vegetables or proteins to make this meal your own.
• Vegan Delight: Completely plant-based and suitable for those following a vegan or vegetarian diet.

Preparation Phase & Tools to Use

Before you dive into cooking this delicious Warm Chickpea and Lentil Salad with Carrots, ensure your kitchen space is well-prepared. Start by gathering all your ingredients and measuring them out for easy access during the cooking process. A sturdy knife is essential for slicing the carrots and onion, while a cutting board keeps your workspace clean and organized.

For cooking, a medium-sized pot is ideal for boiling the lentils, and a large skillet will work perfectly for sautéing the vegetables. Having measuring spoons and a whisk handy for the dressing will ensure you get the right flavors without any hassle. Don’t forget to have a serving bowl ready for the final mix; this will make tossing the salad and serving easy and straightforward.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 large carrots, peeled and sliced into rounds
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp ground coriander
• ¼ tsp ground cinnamon (optional for warmth)
• Salt and black pepper, to taste
• ¼ cup chopped fresh parsley (plus more for garnish)
• 3 tbsp extra-virgin olive oil (for dressing)
• 2 tbsp lemon juice (or more to taste)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup (optional)
• Salt & pepper to taste (for dressing)

Instructions

Step 1: Cook the Lentils

Begin by placing the rinsed lentils into a medium pot and add three cups of water. Bring the pot to a rolling boil over high heat, then reduce the heat to a gentle simmer. Allow the lentils to cook for approximately 18–20 minutes or until they’re tender but hold their shape well. Once they’re cooked, drain them in a colander and set aside while you prepare the other components of the salad.

Step 2: Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the sliced onions and carrots. Sauté the mixture for about 6–8 minutes, stirring occasionally, until the onions become translucent and the carrots soften slightly. This method releases the natural flavors of the vegetables, making your salad even more delicious!

Step 3: Add Spices and Garlic

Next, stir in the minced garlic for an aromatic kick, along with the cumin, smoked paprika, ground coriander, and ground cinnamon if you’re opting for that delightful warmth. Sauté these spices along with the vegetables for an additional minute, allowing the spices to bloom and release their fragrant oils.

Step 4: Combine Lentils and Chickpeas

Now it’s time to incorporate your cooked lentils and the drained chickpeas into the skillet with the sautéed vegetables. Gently fold them together so that the flavors combine nicely without mashing the chickpeas or lentils. Let the mixture heat through for about 2–3 minutes then remove the skillet from the heat and season with salt and black pepper to your preference.

Step 5: Whisk Together the Dressing

While the lentil and vegetable mixture is warming, prepare the dressing. In a small bowl, combine the extra-virgin olive oil, lemon juice, Dijon mustard, and honey or maple syrup if you’re using it. Whisk these ingredients until they create a smooth, well-combined dressing. Season with salt and pepper to taste.

Step 6: Final Assembly

Pour the zesty dressing over the warm lentil and chickpea salad mixture and gently toss everything together until the ingredients are coated uniformly. For the finishing touch, sprinkle the chopped fresh parsley and, if desired, a little extra paprika over the top for added color and flavor.

Variations

• Protein: Try adding diced grilled chicken, turkey, or tofu for more substance.
• Vegetables: Feel free to incorporate seasonal veggies like bell peppers or zucchini for added color and nutrition.
• Spices: Experiment with spices like curry powder or red pepper flakes for a kick of heat.

Cooking Notes

• Be sure to rinse the lentils well before cooking to remove any debris or dust.
• If you want to enhance the flavor further, consider roasting the carrots before adding them to the salad for a caramelized touch.

Serving Suggestions

• Serve this warm chickpea and lentil salad alongside a slice of crusty bread or pita for a satisfying meal.
• Add a side of yogurt or avocado may offer a creamy counterpart to the dish.

Tips

• For a bit of extra texture, sprinkle some toasted nuts or seeds on top just before serving.
• Make this salad ahead of time; it can be stored in the refrigerator for up to three days.

Prep Time, Cook Time, Total Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information

• Calories: Approximately 320 per serving
• Protein: 12 grams
• Sodium: 450 mg

FAQs

Can I prepare this salad ahead of time?

Absolutely! This salad stores well in the refrigerator and can be made a day in advance. Just keep the dressing separate until ready to serve to maintain freshness.

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Just soak them overnight and cook them according to package instructions before adding them to the salad.

Is it necessary to use fresh parsley?

While fresh parsley adds a bright flavor and color, dried parsley can be used in a pinch. However, fresh is highly recommended for best results.

Can this salad be served cold?

Yes, this salad can be enjoyed warm or chilled. It’s versatile enough to be a refreshing dish at any temperature!

Conclusion

This Warm Chickpea and Lentil Salad with Carrots is more than just a meal; it’s a celebration of flavors and nutrition. With its easy prep method and nourishing ingredients, it can easily become a favored staple in your meal rotation. Let the aromatic spices, hearty legumes, and tender vegetables fill your table with warmth and comfort. We encourage you to play around with the recipe, experimenting with different spices or extra ingredients to make it your own. Share your creations with family and friends and spread the joy of healthy eating!

Warm Chickpea and Lentil Salad with Carrots

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• Author: Alioui
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Warm Chickpea and Lentil Salad with Carrots is more than just a meal; it’s a celebration of flavors and nutrition.

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Ingredients

Scale 1x2x3x

• 1 cup green or brown lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 large carrots, peeled and sliced into rounds
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp ground coriander
• ¼ tsp ground cinnamon (optional for warmth)
• Salt and black pepper, to taste
• ¼ cup chopped fresh parsley (plus more for garnish)
• 3 tbsp extra-virgin olive oil (for dressing)
• 2 tbsp lemon juice (or more to taste)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup (optional)
• Salt & pepper to taste (for dressing)

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Instructions

1. Begin by placing the rinsed lentils into a medium pot and add three cups of water. Bring the pot to a rolling boil over high heat, then reduce the heat to a gentle simmer. Allow the lentils to cook for approximately 18–20 minutes or until they’re tender but hold their shape well. Once they’re cooked, drain them in a colander and set aside while you prepare the other components of the salad.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the sliced onions and carrots. Sauté the mixture for about 6–8 minutes, stirring occasionally, until the onions become translucent and the carrots soften slightly. This method releases the natural flavors of the vegetables, making your salad even more delicious!
3. Next, stir in the minced garlic for an aromatic kick, along with the cumin, smoked paprika, ground coriander, and ground cinnamon if you’re opting for that delightful warmth. Sauté these spices along with the vegetables for an additional minute, allowing the spices to bloom and release their fragrant oils.
4. Now it’s time to incorporate your cooked lentils and the drained chickpeas into the skillet with the sautéed vegetables. Gently fold them together so that the flavors combine nicely without mashing the chickpeas or lentils. Let the mixture heat through for about 2–3 minutes then remove the skillet from the heat and season with salt and black pepper to your preference.
5. While the lentil and vegetable mixture is warming, prepare the dressing. In a small bowl, combine the extra-virgin olive oil, lemon juice, Dijon mustard, and honey or maple syrup if you’re using it. Whisk these ingredients until they create a smooth, well-combined dressing. Season with salt and pepper to taste.
6. Pour the zesty dressing over the warm lentil and chickpea salad mixture and gently toss everything together until the ingredients are coated uniformly. For the finishing touch, sprinkle the chopped fresh parsley and, if desired, a little extra paprika over the top for added color and flavor.

Notes

Make this salad ahead of time; it can be stored in the refrigerator for up to three days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad

Nutrition

• Calories: 320 kcal
• Sodium: 450 mg
• Protein: 12 g