I’ve been on a chickpea kick lately, so I thought it was time to post some of the recipes. Without intending to, this salad ended up being a protein powerhouse between the chickpeas, lentils and quinoa! I’ve also been on a spice kick so I added garam masala to the dressing which adds the slightest hint of spice and heat. This recipe can easily be cut in half, but I made a large batch because it disappears so quickly!
For those following Dr. Fuhrman’s Eat To Live plan, this recipe can be eaten on both the Weight Loss and Life Plans. I added a very small amount of olive oil to the dressing, which you should leave out if you are on the Weight Loss program. I also added a small amount of salt, but given how many portions this recipe makes, it’s pretty minimal but you’ll have to decide for yourself whether to include it.
Ingredients (serves about 10 – 12)
2 cans chickpeas (drained and rinsed)
2 can lentils (drained and rinsed)
2 cups cooked quinoa
1 medium red bell pepper (diced)
1 cup chopped parsley (tightly packed)
2 bunches green onions (sliced)
1 cup fresh lemon juice
¼ cup extra virgin olive oil
2 tsp. garam masala (or mild curry powder)
1 tsp. sea salt
- Place one cup uncooked quinoa in a saucepan with 2 cups of water. Bring to a boil, then cover, reduce heat and cook for 15 – 20 minutes until water is absorbed. Let cool.
- Place chickpeas, lentils, cooled quinoa, parsley and green onions in a large mixing bowl.
- Place all dressing ingredients in a small jar and shake to mix.
- Pour half of the dressing over ingredients and mix well. Keep adding small amounts of dressing as desired. I happen to like this salad on the “wet” side, so I add all of the dressing. But feel free to only use as much as you like and refrigerate the rest.
- Serve chilled.