• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Delicious plate
  • Home
  • Recipes
    • All Recipes
      • Breakfast
        • Pancakes
        • Chia Pudding
        • Oatmeal
    • Lunch/Dinner Recipes
      • Vegan
      • Vegetarian
      • 30 minutes or less
      • Salad
      • appetizer
      • Side dish
      • Soup
      • Sandwich
    • Healthy
    • Vegetarian
      • Breakfast
    • Vegan
      • Soup
      • Dessert
      • Salad
      • Pasta
      • Side dish
    • Dessert
      • Tart
      • Brownies
      • Muffins and Cupcakes
      • Cookies
      • Cake
      • candy
    • 30 minutes or less
    • Gluten free
  • About
  • Gallery
  • Subscribe
  • Food Photography Services
Home » Salad

Lentil and chickpea salad

November 5, 2023 by Helena 1 Comment

Jump to Recipe

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.

Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.

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.

If you are looking for more protein packed salads, try this Red Lentil Salad, Moroccan chickpea salad or this Fava bean chickpea salad.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions and Variations
  • Storage
  • Top tip
  • FAQ
  • More Salad recipes:

Ingredients

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.

The ingredients presented in bowls.
  • 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.

Dressing

  • 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.

Instructions

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.

Mixing the dressing in a large bowl.

In a serving bowl, stir together the ingredients for the dressing.

All the vegetables in the bowl.

Add the vegetables to the bowl with the dressing.

Mixing the salad with a spoon.

Stir gently until all the vegetables are coated with the dressing.

Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.

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

  • 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.

Lentil and chickpea salad served in a bowl with a spoon.

Storage

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.

Top tip

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!

FAQ

What kind of lentils works best for a salad?

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.

Can I use dried chickpeas instead of canned?

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.

Can I make this lentil and chickpea salad in advance?

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!

How long does this salad stay fresh?

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.

Can I freeze this salad?

No, it’s not recommended to freeze this salad. The texture of the will change after freezing and defrosting and will loose their crunch.

Can I make this chickpea and lentil salad vegan?

Yes! It’s easy to make this salad vegan by using maple syrup instead of honey in the dressing, and a vegan feta cheese.

Is this salad gluten free?

Yes, this salad is naturally gluten free and vegetarian.

Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.

More Salad recipes:

  • The pasta salad in a salad bowl topped with jalapeño slices.
    Mexican Street Corn Pasta Salad
  • The pasta salad in the salad bowl topped with fresh basil and lemon slices.
    Lemon Basil Pasta Salad
  • The dressing in a small jar surrounded by avocado and herbs.
    Avocado Green Goddess Dressing
  • The pasta salad in a large bowl.
    Sun dried tomato pasta salad

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to not to miss my latest recipes!

5 from 1 vote
Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.
Print
Lentil and chickpea salad
Prep Time
14 mins
Total Time
15 mins
 

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.

Servings: 4 servings
Author: Helena
Ingredients
  • 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
Dressing
  • 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
Instructions
  1. In a serving bowl, stir together the ingredients for the dressing.

  2. 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.

More Salad

  • The salad in a big bowl with a bowl of dressing on the side.
    Chickpea Orzo Salad
  • The tortellini salad in a serving bowl topped with fresh basil.
    Pesto Tortellini Pasta Salad
  • The salad in a salad bowl topped with fresh basil.
    Pesto Orzo Salad
  • The salad in a salad bowl topped with fresh coriander.
    Bell Pepper Cucumber Salad

Reader Interactions

Comments

  1. Karen

    April 24, 2025 at 7:40 pm

    5 stars
    I made the chickpea & lentil salad with feta, all the family enjoyed it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Helena

Hi, I'm Helena!

Welcome to my blog, The Delicious Plate!

Here you’ll find some of my favourite recipes that your family will love! Cooking and baking is my passion so please follow along and share what I create!

Learn more about me →

Salad recipes

  • The salad in a salad bowl topped with herbs and jalapeños.
    Southwest Quinoa Salad
  • The salad on a plate with a fork.
    Chickpea cucumber feta salad
  • Mediterranean tomato and cucumber salad served in a wooden salad bowl.
    Mediterranean tomato and cucumber salad
  • Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.
    Lentil and chickpea salad
  • The mixed salad in a bowl topped with fresh basil.
    Mediterranean white bean salad
  • Indian chickpea salad served in a salad bowl with some cashew nuts and lime.
    Indian chickpea salad

Overnight Oats

  • The baked oatmeal in the baking dish cut into slices.
    Peach baked oatmeal
  • A slice of the baked oats on a small plate topped with yoghurt, strawberries and maple syrup.
    Strawberry Rhubarb Baked Oatmeal
  • The baked oats in the baking dish cut into pieces.
    Strawberry banana baked oatmeal
  • The overnight oats in 2 glasses topped with fresh strawberries and chocolate chips.
    Chocolate strawberry overnight oats
  • The overnight oats in 2 glasses topped with banana slices and fresh blueberries.
    Blueberry banana overnight oats
  • A pice of the baked oats on a plate topped with yoghurt and sliced strawberries.
    Chocolate baked oatmeal

Soup

  • Roasted sweet potato and red pepper soup served in a bowl. topped with a drizzle of cream and some parsley and chili flakes.
    Roasted sweet potato and red pepper soup
  • The cooked soup in the pot topped with parsley and lime slices.
    Moroccan Lentil Soup
  • Spiced carrot and lentil soup served in a bowl topped with a swirl of coconut milk, cilantro and chili flakes.
    Spiced carrot and lentil soup
  • Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.
    Sweet potato, coconut and chilli soup
  • Lentil quinoa soup in a white bowl topped with lemon slices and chopped parsley.
    Lentil Quinoa Soup
  • Carrot and sweet potato soup in a white bowl topped with seeds and spices.
    Carrot and sweet potato soup

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

Recipes

  • Breakfast
  • Lunch and Dinner
  • Dessert
  • Vegetarian

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About
  • Gallery
  • Privacy Policy

Copyright © 2025 The Delicious plate

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok