This simple and easy to make salad is perfect for meal prep or a busy weeknight dinner. Packed with flavour, nutrients, fibre and plant-based protein, this lentil and chickpea salad will keep you feeling satiated and satisfied. The lentils and chickpeas are tossed in a flavourful spiced almond oil and lemon dressing and finished off with fresh herbs and feta cheese.

Ingredients & Substitutions

Here is everything you'll need to make this flavourful chickpea and lentil salad.

• dry french lentils: one of my personal favourite lentils to use in salads. Dry french green lentils are sturdy and hold up better than other types of lentils. This makes it perfect for tossing in salads, like this one. I don't suggest using other types of lentils for this salad other than dry green french lentils or black lentils.
• canned chickpeas: canned chickpeas are always in my pantry because they're easy to find and inexpensive.
• extra virgin olive oil: for the base of this dressing.
• sliced almonds: for providing texture and crunch to this salad. Use raw pumpkin seeds for a nut-free alternative.
• coriander seeds & fennel seeds: I prefer using whole seeds as they have more flavour. Simply crush them lightly with a mortar and pestle to release their oils.
• Aleppo pepper: one of my favourite spices to add to recipes. I love the subtle heat and flavour it provides without overpowering a dish. Chili flakes will work, but you likely need to reduce the amount.
• sumac: for brightness and flavour. Omit if you don't have it on hand.
• kosher salt
• lemon juice: to brighten and balance out the salad dressing.
• sun dried tomatoes in oil: lots of umami flavour and a great textural addition to this chickpea and lentil salad. Substitute with chopped and pitted Kalamata or Castelvetrano olives instead.
• red onion: finely diced red onion adds some bite to the salad.
• fresh parsley and mint: for brightness and flavour. Feel free to use only parsley if you don't have mint.
• feta cheese: adds a salty bite to the salad. Feel free to use a vegan feta cheese, or omit for a dairy-free lentil salad.

How to Make this Chickpea and Lentil Salad

Making this protein packed chickpea and lentil salad is so easy. Here's what to do.

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!

Storage and Meal Prep

• Store this lentil and chickpea salad in an airtight container in the fridge for up to four days. It may dry up a little, so feel free to add a drizzle more oil and lemon if needed.
• Meal prep this salad and store in containers for an easy lunch and/or dinner. Drizzle with additional oil and lemon as needed.

Tips

• Serve cold: this lentil and chickpea salad with feta is meant to be served cold. It's best to make this a little bit ahead of time and let it sit in the fridge before serving. This also allows time for the flavours to meld together more.
• Make the lentils ahead of time if you want to serve this cold right away.
• Only add the mint when you're ready to serve, as it will turn black and can get soggy.
• Don't overcook the lentils. They should have a little bite to them, so it's best not to overcook them. Keep an eye on them and taste test some after 20 minutes of cooking to be sure.
• Keep things chopped finely. Finely chop the red onion and sun dried tomatoes so it blends in with the salad easily.
• Use a mortar and pestle to crush whole seeds: this is the easiest way to lightly crush whole seeds to release their natural oil and flavour. You can also use a coffee grinder for spices if needed, but only pulse once or twice if you can, otherwise you'll end up with a ground spice.

Other Lentil Recipes to try

The lentil love is real around here, be sure to check out these other delicious recipes using dried lentils.

• Sweet Potato and Lentil Tacos with Chipotle Sauce
• Greek Lentil Salad
• Harissa Dip with Red Lentils
• French Lentil Salad with Kale and Feta
• Kale Tahini Salad with Lentils and Beet Tahini
• Raw Beet Salad with Carrots & Spiced Lentils
• My go-to Method for Making Crispy Lentils

Are you ready to make this? Let's get to it!

If you make this chickpea and lentil salad please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.