Name: Chickpea and lentil salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3/4 cup (105g) sun-dried tomatoes, drained, coarsely chopped; 1/4 cup (60ml) olive oil; 1 tablespoon lemon juice; 415 gram canned brown lentils, rinsed, drained; 410 gram canned chickpeas, rinsed, drained; 250 gram silver beet, trimmed, finely shredded

Chickpea and lentil salad

Packed full of the goodness of legumes, this chickpea and lentil salad makes a delicious vegetarian lunch option for those wanting an quick and healthy meal.

Ingredients

3/4 cup (105g) sun-dried tomatoes, drained, coarsely chopped

1/4 cup (60ml) olive oil

1 tablespoon lemon juice

415 gram canned brown lentils, rinsed, drained

410 gram canned chickpeas, rinsed, drained

250 gram silver beet, trimmed, finely shredded

Method

1.To make a dressing, blend or process ¼ cup of the sun-dried tomatoes, oil and juice until finely chopped.

2.Place lentils, chickpeas, silver beet, half the dressing and remaining sun-dried tomatoes in a large bowl. Toss gently to combine, season to taste.

3.Serve salad topped with remaining dressing.

Spinach can be used in place of silver beet.
Note

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Ingredients

Method

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