I’ve eaten this chickpea lentil salad 3 times in the past two days. I’ve found myself wandering to the fridge and forking leftover bites into my mouth, just like I would if cookies were sitting, taunting me on the counter.
But this is salad, not cookies, so I'm all about keeping this stocked in my kitchen 24/7.
So what is it about this salad that makes me keep coming back for more?
TEXTURE! I used a mix of creamy and crunchy textures and the chew factor alone has me hooked. Then there’s the salt component. Feta and olives both add the perfect amount of salt and a bit of tang.
Then it’s the crisp and zesty baby greens (I used Kale Italia, my favorite blend from Earthbound Farm) that weave through the other ingredients without taking over. I just love the mix of earthy, peppery, and bitter flavors in that greens mix.
Lastly, the dressing! This is going to be my new staple salad dressing. It’s tangy, savory, and just mildly sweet. The shallot adds just the right amount of oniony, garlic flavor without overwhelming.
I even think the salad haters will love this recipe.
I’ve included a few tips after the recipe if you want to pack this salad for weekday lunches.
Tag your salads (and any other recipes of mine that you make!) on instagram: #edibleperspective
Chickpea Lentil Salad with Shallot White Wine Vinaigrette
gluten-free, vegan option yields 2-4 servings
for the dressing:
- 1/4 cup minced shallot
- 3 tablespoons white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon stone ground mustard
- 1/2 teaspoon honey (or maple syrup)
- 1/4 - 1/2 teaspoon salt
- 1/4 teaspoon pepper
for the salad:
- 1 large chopped avocado
- 1 lemon
- 1 1/2 cups cooked chickpeas (rinsed + drained)
- 3/4 cup cooked black lentils (rinsed + drained)
- 1/4 cup sliced kalamata olives
- 3-4oz goat or sheep’s milk feta (omit if vegan + add chopped, sun-dried tomatoes instead)
- 2-3 handfuls zesty baby greens (I used Kale Italia)
- sat + pepper
Place all dressing ingredients in a jar. Seal and shake vigorously until well combined. Let sit for at least 10 minutes. Taste and adjust to your taste buds. For more acidity, add more vinegar, etc.
After chopping the avocado toss with a bit of lemon juice (to help prevent browning). In a large mixing bowl combine all salad ingredients together. Pour about half the dressing overtop and toss with salad tongs or a large fork and spoon to thoroughly coat. Top with a big squeeze of lemon and salt + pepper. Taste and adjust if needed. Serve immediately.
Lunch packing method: Combine all salad ingredients except for the greens in a storage container. Toss with dressing. Add greens on top and close the lid. Once ready to eat, shake to the combine the greens. This will help keep them crisp. The avocado may brown slightly if preparing ahead of time.