Lentil and Chickpea Salad

Vegan, Vegetarian, Summer, Savory


Spruce up your salad game with this fresh, protein packed salad!



3 C cooked & cooled green lentils

3 C cooked & cooled chickpeas

1 cucumber, diced

1 pint cherry tomatoes, halved

2-3 radishes, diced

1 shallot, minced

1 flat leaf parsley, minced

½ C mint, minced


2-3 Tbsp. lemon juice or white wine vinegar

3 cloves garlic, minced or ½ tsp. garlic granules

1 tsp. Dijon mustard

1 tsp. honey or granulated sugar

¼ C Riojana olive oil

Kosher salt and freshly cracked pepper, to taste


Step 1

In a large bowl, add everything for your salad. Toss to combine.

Step 2

In a small bowl, add all of your dressing ingredients except the olive oil. Whisk to combine.

Step 3

Drizzle in your olive oil, first a drop at a time, then a slow steady stream, whisk until completely emulsified.

Step 4

Pour dressing over salad, toss to combine. Allow to marinate for at least 30 minutes.