Roasted Chickpea Lentil Salad – Fresh parsley & mint, chopped veggies and zesty lemons | Gluten Free + Vegan 

I’ve been sitting here for ages trying to come up with some relevant way to tie in this lentil salad into my life with a reason why you should make it, but I’m coming up blank here.

So let me just cut to the chase since we’re all just here for the food anyway:

✔️This salad is good
✔️ You should make it

Cool?

How to Make: Roasted Herb & Lentil Salad

If you love crunchy salads with loads of textures & flavours then this is for you my friend!

It all starts with our legume base here. Pile in a load of chickpeas and lentils into a large roasting dish and sprinkle with a generous helping of garam masala, a splash of olive oil and a squeeze or two of lemon. Pop that in the oven for about 20 minutes until your kitchen smells like a dream and your pulses are starting to crispy.

While that’s roasting you can prep the rest of your salad ingredients: herbs, radishes & cucumber. The key here is to chop up your veggies & herbs into tiny bite sized pieces so that you get a little bit of everything in each eventual bite.

Once your chickpeas & lentils are finished roasting you just need to mix it all together in a large salad bowl and toss to combine your flavours.

Simple as that!

The finished product is a salad that is both fresh & filling. It great as a side salad for dinner or on it’s own as a light lunch. Either way you have it it’s also great with a side of gluten free naan of flatbread.

Enjoy!

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Recipe

Herb & Lentil Salad

Yield: 4 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

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Roasted Chickpea Lentil Salad - Fresh parsley & mint, chopped veggies and zesty lemons | Gluten Free + Vegan 

Ingredients

• 3 tablespoons | 45 ml extra virgin olive oil, divided
• 1 tablespoon garam masala
• 1 can | 400 grams chickpeas, drained & rinsed
• 1 can | 400 grams green lentils, drained & rinsed
• 1/4 cup | 60 ml lemon juice + zest from 1 lemon
• 1 cup | 120 grams radishes, chopped
• 1/2 cup fresh mint chopped, measure after chopping
• 1/2 cup fresh parsley chopped, measure after chopping
• 1/2 cucumber, deseeded and chopped
• sea salt to taste

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat the oven to 400°F/200°C.
2. In a large roasting tin add the chickpeas & lentils. Add 2 tablespoons of the olive oil and garam masala and toss to combine. Roast in the oven for 20 minutes until starting to crisp. 
3. Remove from the oven and transfer to a large bowl. Add the remaining 1 tablespoon olive oil, lemon juice, zest, radishes, herbs and cucumber. Toss to combine. Taste and season with salt as needed.
4. Serve and enjoy! Store leftovers in the fridge - will keep for 4-5 days in the fridge. 

Nutrition Information

Yield: 4

Serving Size:

g Calories: 330Saturated Fat: 1gSodium: 334mgCarbohydrates: 39gFiber: 14gSugar: 3gProtein: 15g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Cuisine: Mediterranean