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)
Dressing
1 cup fresh lemon juice
¼ cup extra virgin olive oil
2 tsp. garam masala (or mild curry powder)
1 tsp. sea salt
Directions:
- 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.
Annie says
So hearty AND pretty – and two of my favorite beans! Appreciate you sharing this at our weekly Potluck.
Amy says
Thanks, Annie!
flavourphotos says
My goodness, these pictures are beautiful and the recipe sounds so tasty too.
I’ve just bought some quinoa yesterday – great to have some new inspiration. Thank you for bringing this along to the VVLP.
Amy says
Thanks so much! And you have my vote for Vegfest!
The Hungry Mum says
what a perfect one pot meal. So healthy & so much texture. Adding to memory bank 🙂
Amy says
Thanks! This definitely is a quick & healthy one-pot meal.
cheri says
Hi Amy, love the dressing you made with the garam masala, great recip and pics!
Amy says
Thanks, Cheri!
Sam says
This looks absolutely devine! I love the mix of lentils and chick peas and Garam masala is such a beautiful spice. Thanks for the recipe, I can’t wait to try it!
Amy says
Thanks so much for stopping by, Sam!
Pat says
How much red pepper?
Amy says
Wow – thanks for catching that! I used 1 medium red bell pepper, but you can use more if you like. Thanks for stopping by, Pat!
Olivia says
Hi Amy!
what kind of lentils work best in this recipe?
Amy says
I used brown lentils for this recipe. Thanks for stopping by, Olivia!