Chickpea Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh bean salad combining cooked lentils and chickpeas with crunchy vegetables, olives, and a bright lemon vinaigrette. Protein-rich and versatile, it improves with time and works as a side or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 clove garlic (grated or crushed)
- 1 tsp grainy or Dijon mustard
- salt and pepper
- 1 can lentils (19 oz) (drained and rinsed)
- 1 can chickpeas (19 oz) (drained and rinsed)
- 1 can artichoke hearts (14 oz) (medium diced)
- 1 cup cherry or grape tomatoes (quartered)
- 1 cup diced cucumber
- 1 medium red bell pepper (diced)
- 1/2 red onion (diced)
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup fresh parsley, lightly packed (finely chopped)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1077mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 732mg
- Calcium
- 98mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1077MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.