Tangy Marinated Chickpea Lentil Salad
Ingredients
- Juice of 1 large lemon (about 1/4 cup juice)
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 2 cloves garlic, crushed
- 1/2 tsp coriander
- 1/2 tsp red pepper flakes
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cooked lentils
- 1 green scallion
- 1/2 large cucumber, de-seeded and cubed
- 1 cup cherry tomatoes
- Kosher salt and pepper, to taste
- Extra virgin olive oil (for drizzling)
Preparation
In a small bowl, combine lemon juice, maple syrup, Dijon mustard, crushed garlic, coriander, and red pepper flakes. Set the dressing aside.
In a medium-sized bowl, combine chickpeas, cooked lentils, diced vegetables, and sliced scallions.
Pour the prepared dressing over the bean and lentil mixture. Give everything a quick toss to ensure even distribution of the flavors. Adjust the salt to taste.
Place the salad in the refrigerator to chill for at least an hour before serving. For the best results, refrigerate the salad overnight.
When serving, drizzle extra virgin olive oil over the salad.
This salad works perfectly as a side dish, or it can be used as a protein-rich base for main meals with additional greens and grains.