Lentil Chickpea Salad with Tahini Dressing
2017-03-15
- 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!
Ingredients
- 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)
Method
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!
Average Member Rating
(4.3 / 5)
4 people rated this recipe
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