Description
This chickpea and lentil salad with a toasted almond dressing, sun dried tomatoes and feta is delicious and great for meal prep.
Ingredients
Units
Scale
- 1/2 cup dry french lentils, picked through and rinsed
- 1 15 oz can chickpeas, drained and rinsed
- 1/3 cup + 1 tbsp extra virgin olive oil
- 1/4 cup sliced almonds
- 1/2 tsp coriander seeds, lightly crushed
- 1/2 tsp fennel seeds, lightly crushed
- 1/2 tsp Aleppo pepper
- 1/4 tsp sumac
- 1/2 tsp kosher salt
- 2 tbsp lemon juice
- 1/2 cup sun dried tomatoes in oil, chopped or sliced
- 1/4 red onion (small), diced
- 1/3 cup fresh parsley, chopped
- 1/2 bunch fresh mint, chiffonade
- 3/4 cup feta cheese, crumbled
Instructions
- Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain excess water through a sieve and transfer to a large bowl with the drained and rinsed chickpeas.
- Meanwhile, in a large skillet, over medium-low heat, pour in the olive oil. Once warm, add the almonds and toast for three to four minutes, until just starting to brown. Add the coriander, fennel, Aleppo pepper and sumac and let the spices bloom and toast for about one to two minutes, stirring often. Remove from the heat and season with the salt. Transfer to a jar or small bowl and add the lemon juice. Shake or mix well and set aside.
- Add the sun dried tomatoes and onion to the bowl with the lentils and chickpeas.
- Pour the dressing over top and mix well. Top with fresh herbs and feta. Serve and enjoy!
