Lentil and chickpea salad

Lentil and chickpea salad

Fákes kai revíthia saláta

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Traditionally, dried lentils and chickpeas would be used in a salad like this but using canned pulses saves so much time. Removing the outer skin of the chickpeas gives a lovely result.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 small carrot, peeled and finely chopped
1 small red onion, finely chopped
1/4 cup red wine vinegar
400g can chickpeas, drained and rinsed
400g can green lentils, drained and rinsed
3 celery stalks, strung, sliced diagonally
2 teaspoons ground cumin
2 teaspoons sea salt flakes
red wine vinegar and extra-virgin olive oil, extra, to taste
1/2 bunch coriander leaves
1/2 bunch flat-leaf parsley

Method

  1. Heat the oil in a small frying pan over a medium heat, add the carrot and onion and cook, stirring occasionally for 1–2 minutes, until softened. Add the vinegar and cook for a further 30 seconds until evaporated. Remove from the heat.
  2. Place the chickpeas in a large bowl of water. Gently roll the chickpeas between your palms in the water and the skins will slip away. Skim off the skins then drain the chickpeas.
  3. Place the chickpeas, lentils, carrot and onion mixture, celery, cumin and salt in a large bowl. Season with freshly ground black pepper, then add enough of the extra vinegar and oil to coat the ingredients and to your preferred taste. To serve, add the coriander and parsley and toss to combine.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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