Warm Lentil & Tomato Salad


Lentil Salad/Dressing
120 g (1/2 cup) Brown Lentils
10-12 Sun Dried Tomatoes
2-3 sprigs Fresh Parsley
1 tbsp Balsamic Vinegar
1 tsp Lemon Juice
1 tsp Maple Syrup
1 tsp olive oil
1/4 tsp Dijon Mustard
Roasted Chickpeas
1 (14oz/400g) Can chickpeas
1 tsp olive oil
1 tsp Chilli Powder
1 pinch Ground Cumin
1/4 tsp Ground Turmeric
1 pinch Sea Salt


Preheat the oven to 200°C. Drain and rinse the chickpeas, then dry them as much as possible between two sheets of kitchen paper, removing as much moisture as possible will help them roast nice and crispy.
Mix the chickpeas in a bowl with the olive oil and spices until they are evenly coated. Lay them on a flat baking sheet lined with parchment paper and bake for 20 minutes. Allow to cool fully, they will get crispier as they cool as well.
While the chickpeas are cooking, bring a saucepan of water to a boil and simmer the lentils for 25-30 minutes, or until completely cooked. While they are cooking whisk together the balsamic vinegar, lemon juice, maple syrup, olive oil and mustard in a separate bowl.
Drain the lentils and put back in the saucepan with the dressing. Let the lentils sit in the dressing for 5-10 minutes to absorb some. Slice the sun dried tomatoes and roughly chop the parsley, mix with the lentils.
Serve with quinoa and some sliced avocado if you like.


A hearty, warm lentil and tomato salad with chilli roasted chickpeas. A delicious vegan meal to warm up on a cold winter day!


2 Servings


Friday, January 27, 2017 - 11:00am


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