Chickpea Lentil Salad

This post may contain affiliate links. This easy chickpea lentil salad is a recipe I come back to often. It’s simple, full of fresh flavour, perfect for meal prep and ready in 15 minutes. Whether you need a quick lunch, a side salad, or a make-ahead dinner option, this salad makes eating well feel easy, and delicious! Why You’ll Love Chickpea Lentil Salad I love this recipe because it’s so versatile. If you’re missing artichokes or olives, try sun-dried tomato or capers. No chickpeas? White beans work or double the lentils. You really can’t go wrong. The dressing is quick, easy and versatile and you can use it to create your own Mediterranean variations of this salad. Here are a few more reasons to love it: Made with simple pantry staples and fresh veggies. High in plant-based protein and fibre. Works for meal prep (keeps well for a few days). Bright, fresh, and satisfying, never boring. Naturally plant-based and gluten-free. Made with canned lentils so you’ll just need about 10-15 minutes to assemble it, depending on your chopping speed. It’s one of those throw-together meals that always hits the spot. Fresh, filling, and feel-good. I love making it on Sunday so I have a few ready-to-go lunches during the week. I hope you enjoy it as much as I do, let me know in the comments how yours turns out! If you are looking for more bean salads, this Sun Dried Tomato Bean Salad , Edamame Bean Salad or Mediterranean Barley Salad are perfect to try next. Ingredients Below is a brief overview of what you’ll need to make the salad and possible substitutions. Once you’re ready to make the recipe, use the recipe card at the end of the post with the full ingredient list and measurements. Lentils : I use canned lentils for this salad. They have the perfect texture and convenient. If you don’t have canned lentils on hand, use 2 cups of cooked le puy, black or French lentils. Green lentils work if you don’t have one of those varieties. Chickpeas : I use canned chickpeas. You can substitute white beans. Artichokes : Use canned artichoke hearts. I recommend the plain ones, not marinated in oil though those can work as a substitute. Olives : I use kalamata olives in this salad but you can substitute black olives or another variety. Capers work well as a substitute. Herbs : The recipe calls for fresh parsley. I’d recommend keeping the parsley but if you’d like to experiment with extras, mint, dill, basil or cilantro work well. Vegetables : The recipe calls for bell pepper, cucumber, tomato and red onion. The amounts don’t have to be exact. Approximately 1 bell pepper (orange, red or yellow works), 1/2 a cucumber or 1 cup diced, about 1 cup chopped grape or cherry tomatoes but Roma or any other tomato works and about 1/2 of a small red onion. Take the time to dice the veggies so you get more in...

Preview: ~500 words