Lentil Chickpea Salad with Tahini Dressing

  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

Beans, beans the magic fruit…

…the more you eat the more you rock for feeding your body yummy plant-based protein 😉

This salad is quick, easy and great for meal prepping. I highly recommend adding sriracha for extra spice if you’re a fan of heat. This recipe is very adaptable and represents a solid base to get creative with and mix and match veggies and spices you may chose to add.

Hope you enjoy!


  • 1 cup cooked chickpeas
  • 1/2 cup uncooked lentils
  • 2-3 cups spinach
  • 1.5 T tahini
  • 1 T olive oil
  • 1/4 cup diced yellow onion
  • 1/2 t garlic powder
  • Salt and pepper to taste
  • 1 T lemon juice
  • 1/2 medium red, orange or yellow pepper (diced)


Step 1

1. Boil 1/2 cup lentils in a sauce pan on the stove for 15 minutes - add 1 teaspoon salt to the boiling water

Step 2

2. In a frying pan over medium heat, pour olive oil and diced onions and peppers and cook for 3-4 minutes until slightly browned. Add 1/4 t garlic powder, salt and pepper

Step 3

3. Next, add chickpeas to the onions and peppers and cook for an additional 4 minutes.

Step 4

4. Once 4 minutes is up, add spinach and cover until spinach is wilted. (add a tablespoon of water to enhance steaming if needed)

Step 5

5. Once lentils are done cooking, add to the chickpea salad mix, salt and pepper again, and set aside.

Step 6

6. To prepare tahini drizzle: combine tahini, lemon juice, salt, pepper, 1/4 t garlic powder, and add warm water until a dressing consistancy forms.

Step 7

7. Lastly, drizzle tahini over lentil salad and toss together. Enjoy warm or cold!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

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