Lentil Chickpea Salad with Tahini Dressing

BY : PUBLISHED : March 15th, 2017 UPDATED: February 4th, 2022

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 choose to add.

Hope you enjoy!

Top view of lentil chickpea salad with greens in a bowl.

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Lentil Chickpea Salad with Tahini Dressing

Lauren Bossi
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.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner, Salad
Cuisine American
Servings 2 servings
Calories 399 kcal
METHOD Stovetop
DIET Vegan


  • 1 cup of cooked chickpeas
  • ½ cup of uncooked lentils
  • 2-3 cups of spinach
  • 1 ½ Tablespoons of tahini
  • 1 Tablespoon of olive oil
  • ¼ cup of diced yellow onion
  • ½ teaspoon of garlic powder
  • Salt and pepper to taste
  • 1 Tablespoon of lemon juice
  • ½ medium red, orange or yellow pepper (diced)


  • Boil ½ cup lentils in a sauce pan on the stove for 15 minutes - add 1 teaspoon salt to the boiling water
  • 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 ¼ t garlic powder, salt and pepper
  • Next, add chickpeas to the onions and peppers and cook for an additional 4 minutes.
  • Once 4 minutes is up, add spinach and cover until spinach is wilted. (add a tablespoon of water to enhance steaming if needed)
  • Once lentils are done cooking, add to the chickpea salad mix, salt and pepper again, and set aside.
  • To prepare tahini drizzle: combine tahini, lemon juice, salt, pepper, ¼ t garlic powder, and add warm water until a dressing consistancy forms.
  • Lastly, drizzle tahini over lentil salad and toss together. Enjoy warm or cold!


Try an avocado crema or green goddess dressing if you are out of tahini.


Calories: 399kcalCarbohydrates: 48gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 261mgPotassium: 907mgFiber: 21gSugar: 3gVitamin A: 3785IUVitamin C: 54mgCalcium: 110mgIron: 6mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Lauren Bossi

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.

View all posts by Lauren Bossi

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