Name: Warm Chickpea and Lentil Salad with Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Description

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

Ingredients

Scale

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

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.
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!
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.
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.
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.
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