Description
Warm Chickpea and Lentil Salad with Carrots is a nourishing dish that brings together protein-rich chickpeas and lentils, complemented by the sweetness of crunchy carrots. Infused with earthy spices and brightened by fresh lemon juice, this salad is as satisfying as it is colorful. Perfect for meal prep, it can be enjoyed warm or cold, making it a versatile addition to any meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup green or brown lentils
- 2 medium carrots, chopped or grated
- 4 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. Combine with 3 cups of water in a saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 20-25 minutes until tender yet firm. Drain any excess water.
- While the lentils are cooking, drain and rinse the chickpeas; set aside.
- Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the carrots for about 5 minutes until softened but still crunchy.
- In a large bowl, mix the cooked lentils, sautéed carrots, and chickpeas. Drizzle with remaining olive oil and lemon juice; toss gently.
- Season with cumin, paprika, salt, and pepper; mix well and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 17g
- Cholesterol: 0mg