This Lentil and chickpea salad is packed with healthy ingredients and plant-based protein, ready in just 15 minutes. Whether you need a healthy side dish, or a light and satisfying lunch or dinner, this salad’s got you covered.
Chickpea and lentil salad is a great vegetarian side dish, light lunch or dinner. It will keep in the fridge for a few days, so it makes a great meal-prep!
Chickpeas and lentils are a cheap, healthy, low in calories and fat, a great source of plant-based protein, fiber and nutrients. They are really budget friendly and available year round.
This Lentil and chickpea salad recipe uses canned chickpeas and lentils. It’s a great timesaver and that way, this delicious salad is done in about 15 min! Of coarse you can also cook your own, just follow the package instructions and let them cool down to room temperature before adding to the Chickpea and lentil salad.
To make this easy Chickpea and lentil salad recipe, all that’s needed are just a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Chickpeas and Lentils, this recipe uses canned because it’s a real time saver. You can also boil your own, just follow the packet instructions and be careful not to overcook them so they go mushy. Let them cool down to room temperature before adding to this salad. Use your favourite lentils, any kind works.
- Red bell pepper, but any colour of pepper works here, I have make this salad with both green and yellow bell pepper.
- Sun dried tomatoes in oil, they add so much flavour to this chickpea and lentil salad. Another alternative would be olives, Kalamata works great.
- Red onion, ads a wonderful crunch and bite to this salad. Spring onions or shallots are another great option.
- Feta cheese, it’s salty, creamy and absolutely delicious in this salad. For a vegan option, use vegan feta cheese.
- Parsley, I prefer flat leaf parsley. Fresh herbs adds some freshness and lots of flavor. Some fresh basil also tastes great in this lentil and chickpea salad.
- Olive oil, a good quality extra virgin olive oil tastes great in this dressing. If theses oil leftover from the sun dried tomatoes, that also tastes great!
- Lemon juice, freshly squeezed always tastes better.
- Garlic, gives this dressing a punch of flavour.
- Honey, to balance out the acid from the lemon juice. For a vegan option, use maple syrup.
- Dijon mustard, just a little adds a lot of flavor.
- Sea salt
- Black pepper
- Red chili flakes optional but a little hint of heat really balances the flavours. If you don’t like chilli, just leave it out completely. Or it can be replaced with some sweet paprika powder.
See recipe card for quantities.
Making this healthy Lentil and chickpea salad is fast and easy. Just follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
In a serving bowl, stir together the ingredients for the dressing.
Add the vegetables to the bowl with the dressing.
Stir gently until all the vegetables are coated with the dressing.
Top with some extra feta cheese and parsley.
Hint: If making the chickpea and lentil salad for meal prep, mixing everything directly in a storage container for easy cleanup!
Substitutions and Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don’t fake it – only provide guidance on topics you have actual experience with.
- Spicy – For a spicy salad, add a little extra chill flakes or even sliced fresh chili. If you like it mild, just omit the chilli flakes all together.
- Vegan – for a vegan version, use maple syrup instead of honey in the dressing and a vegan feta cheese.
- Herbs – The chopped parsley can also be replaced with some basil or cilantro.
- Veggies – Add more veggies to this chickpea and lentil salad, some great options are chopped tomato, cucumber or some sliced avocado. Adding some olives is also a great idea!
- Grains – Add some cooked rice, quinoa, couscous, farro, or barley to this lentil and chickpea salad.
Also check out this Moroccan chickpea salad for another healthy salad packed with plant-based protein.
This chickpea and lentil salad can be prepared ahead of time and stored in the fridge in an air tight container. It keeps fresh for about 3-4 days. This recipe uses red pepper that will stay crunchier for longer, even when mixed with the dressing. Keep a big batch in the fridge and serve throughout the week as a side dish or light meal.
This salad does not freeze well so I don’t recommend that.
For a variation of this salad, serve it heated! Simply heat one portion in a microwave safe bowl until it is warmed through. I also like to serve it in a tortilla with some leafy greens, sliced avocado and some hummus. Makes a delicious lunch!
This recipe uses canned lentils that are cooked just right so any lentil really works for this recipe. If you want to cook your own, a firm textured lentil, like green or brown lentils work best. Just be mindful of cooking times and only cook the lentils until just done, not mushy.
Yes, you can use dried chickpeas and boil them yourself. Just keep in mind that this will ad a lot more time to this recipe since they require soaking and longer cooking times. Cook them until they are just tender but not mushy. Make sure they have cooled down to room temperature before adding to the salad.
Absolutely! This salad actually tastes better after it sits for awhile to marinade, it enhances flavors. You can prepare the salad a day in advance and refrigerate it in an airtight container. Or make a big batch for meal-prep!
When properly stored in an airtight container in the fridge, this lentil and chickpea salad stays fresh for up to 3-4 days. This recipe uses veggies that holds up well when mixed with the dressing, but like with all salads, it will start to loose it crunch after a few days.
No, it’s not recommended to freeze this salad. The texture of the will change after freezing and defrosting and will loose their crunch.
Yes! It’s easy to make this salad vegan by using maple syrup instead of honey in the dressing, and a vegan feta cheese.
Yes, this salad is naturally gluten free and vegetarian.
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This Lentil and chickpea salad is packed with healthy ingredients and plant-based protein, ready in just 15 minutes. Whether you need a healthy side dish, or a light and satisfying lunch or dinner, this salad's got you covered.
- 1 can (400g, 14 oz) chickpeas, drained and rinsed
- 1 can (400g, 14 oz) lentils, drained and rinsed
- 1 red bell pepper, chopped
- ½ cup sun dried tomatoes in oil, drained and chopped
- 1 red onion, chopped
- ½ cup feta cheese, crumbled
- ½ cup fresh parsley, chopped
- ¼ cup olive oil
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes, optional
In a serving bowl, stir together the ingredients for the dressing.
Add the chickpeas, lentils, red pepper, sun dried tomatoes, red onion, feta cheese and chopped parsley to the bowl with the dressing and gently toss. Let sit to marinate for at least 30 min before serving. Tope with some extra parsley and feta cheese before serving.