Mediterranean Lentil Chickpea & Carrot Salad

🥗 Mediterranean Lentil Chickpea & Carrot Salad

🌱 Ingredients:

• Green or brown lentils – 1 cup (cooked until tender)

• Chickpeas – 1 cup (cooked or canned, drained and rinsed)

• Carrots – 2 large, sliced into thin rounds

• Onion – 1 medium, thinly sliced

• Fresh parsley – ¼ cup, chopped

• Olive oil – 3 tbsp

• Lemon juice – 2 tbsp

• Garlic – 2 cloves, minced

• Ground cumin – 1 tsp

• Smoked paprika (or regular paprika) – ½ tsp

• Salt – to taste

• Black pepper – to taste

• Optional: A pinch of chili flakes for a bit of heat

👩‍🍳 Instructions:

1. Cook Lentils & Carrots:

   • Boil lentils in salted water for 20–25 minutes until tender but not mushy.

   • Add carrot slices to the pot during the last 8–10 minutes of cooking. Drain and cool.

2. Prepare Onion & Dressing:

   • In a small pan, sauté the sliced onion in 1 tbsp olive oil for 2–3 minutes until slightly soft (optional step for milder flavor).

   • In a bowl, whisk together remaining olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and black pepper.

3. Assemble the Salad:

   • In a large bowl, combine lentils, chickpeas, cooked carrots, onions, and parsley.

   • Pour the dressing over and toss gently until everything is well coated.

4. Serve:

   • Garnish with extra paprika and parsley if desired.

   • Serve warm, at room temperature, or chilled as a healthy main or side dish.

❓ Q&A Section

Q1: Can I use red lentils instead of green/brown?
A1: Red lentils cook much faster and tend to become mushy, so green or brown lentils are better for a salad texture.

Q2: How long can I store this salad?
A2: Store in an airtight container in the fridge for up to 3–4 days. Flavors often deepen after a day.

Q3: Is this recipe vegan-friendly?
A3: Yes, it’s fully plant-based and also gluten-free.

Q4: Can I add other veggies?
A4: Absolutely! Roasted bell peppers, zucchini, or cherry tomatoes make great additions.

Q5: Can I make it oil-free?
A5: Yes, replace olive oil in the dressing with a few extra tablespoons of lemon juice or a splash of balsamic vinegar.

Q6: Is this dish high in protein?
A6: Yes! Lentils and chickpeas together provide about 14–16g of plant protein per serving.