This lentil chickpea salad makes a hearty lunch for busy days! It cooks up in less than 30 minutes using simple, budget-friendly ingredients. A vegan chickpea salad that's perfect to carry with you on the go if needed!
In a frying pan over medium heat, pour olive oil and onions and peppers, and cook for 3 to 4 minutes until slightly browned. Add ¼ teaspoon of garlic powder, salt, and pepper.
Next, add garbanzo beans to the onions and peppers and cook for an additional 4 minutes.
Once 4 minutes is up, add spinach and water and cover until spinach is wilted.
Add the lentils to the chickpea salad mix, add salt and pepper again, and set aside.
Dressing:
To prepare tahini drizzle: combine tahini, lemon juice, salt, pepper, ¼ teaspoon of garlic powder, and add warm water and whisk until smooth.
Lastly, drizzle tahini over lentil salad and toss together.
Enjoy warm or cold!
Notes
Avoid using red or yellow lentils when making this lentil and chickpea salad. They're too soft and mushy.
Be sure to drain the lentils and chickpeas well so they don't add liquid to the salad.
Store leftovers in the fridge for up to five days. I don't recommend freezing this salad. Serve it up cold or reheat it in the microwave or a skillet until warm.