Chickpea And Lentil Salad

I’m always looking for new side dish recipes. Veggies always appear somewhere on my plate but it’s great to find something to replace things the rest of the family eats such as pasta, potatoes or rice.  Though I usually aim for low carb dishes this recipe worked out well. The complex carbs in the beans/lentils haven’t caused any blood sugar crashes.

Chickpea and Lentil Salad

1 – 15 ounce can of chickpeas, drainded and rinsed

1 cup french lentils

1 small red onion, finely diced

1 sweet red peper, seeded and chopped

1 zucchini, diced

1 handful fresh basil leaves, cut into thin strips

salt and black pepper

recipe for sun dried tomato dressing (recipe follows)

In a sauce pan bring the lentils and 4 cups of water to a boil. Reduce the heat to low and simmer about 15 minutes. Add the chopped zucchini and continue cooking another 5 to 10 minutes or until the lentils are tender. Drain and add to a large bowl.

If you previously made your own chickpeas in the crockpot then add 1 2/3 to 1 3/4 cups of cooked chickpeas to the bowl. If your using canned beans then drain the liquid, rinse and add to the bowl.

Add the red onion, sweet red pepper and the basil to the bowl.

Mix well. Add salt and pepper to taste. Add the Sun Dried Tomato Dressing and mix well. Add additional salt and black pepper if desired. Chill before serving.

Sun Dried Tomato Dressing

1/2 cup sun dried tomatoes in olive oil

1 clove of garlic, minced

1/3 cup balsamic vinegar

1/2 cup extra virgin olive oil

1/2 cup of grated parmesan cheese

In a good processor combine the sun dried tomatoes, garlic, vinegar, olive oil and cheese. Puree until combined. Add to the Chickpea and Lentil Salad.

I had this salad for supper along with some steak tips. It would probably taste great with salmon or chicken. When I make this recipe again I think that perhaps I will replace the parmesan cheese with feta cheese and add some olives.

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