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Chickpea, Lentil, and Spinach Salad with Lemon Olive Oil

Chickpea, Lentil, and Spinach Salad with Lemon Olive Oil is a healthy and refreshing dish that packs a flavorful punch. It combines nutritious chickpeas and lentils with fresh spinach, red onion, and a bright lemon dressing. This salad is perfect as a side dish or a light meal on its own.

Why Make This Recipe

This recipe is not only easy to prepare but also loaded with nutrients. Chickpeas and lentils are great sources of protein and fiber, making this salad filling and satisfying. The fresh herbs and spinach add vibrant flavors and plenty of vitamins. Plus, the lemon olive oil dressing gives the salad a zesty taste that everyone will love.

How to Make Chickpea, Lentil, and Spinach Salad with Lemon Olive Oil

Ingredients:

1 (15-ounce) can chickpeas, rinsed and drained
1 cup cooked green lentils
5 ounces fresh spinach, washed and chopped
1/2 cup red onion, thinly sliced
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

In a large bowl, combine the rinsed and drained chickpeas, cooked green lentils, chopped spinach, and thinly sliced red onion.
If desired, add crumbled feta cheese, chopped fresh parsley, and chopped fresh mint to the salad mixture.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until well combined.
Pour the lemon olive oil dressing over the salad and toss gently to coat all ingredients evenly.
Taste and adjust seasonings as needed. You may add more salt, pepper, or lemon juice to your preference.
Serve the chickpea, lentil, and spinach salad immediately, or chill in the refrigerator for later. The flavors will meld together as it sits.

How to Serve Chickpea, Lentil, and Spinach Salad with Lemon Olive Oil

You can serve this salad cold or at room temperature. It works well as a standalone meal or as a side to grilled meats or fish. For an extra touch, add some crusty bread to soak up the delicious dressing while serving.

How to Store Chickpea, Lentil, and Spinach Salad with Lemon Olive Oil

To store leftovers, place the salad in an airtight container and refrigerate. It will stay fresh for about 2-3 days. The flavors will continue to enhance as it sits, making it even tastier the next day!

Tips to Make Chickpea, Lentil, and Spinach Salad with Lemon Olive Oil

Always rinse and drain canned chickpeas to remove excess sodium and enhance flavor.
You can use any variety of lentils you prefer, but green or brown lentils hold their shape well.
Adjust the level of garlic and lemon juice to suit your taste.
Feel free to add other vegetables like bell peppers or cucumber for extra crunch and flavor.

Variation

If you’re looking to change the flavor profile, try adding diced avocado or a sprinkle of red pepper flakes for some heat. You can also substitute the feta cheese with a vegan option to make it dairy-free.

FAQs

1. Can I make this salad ahead of time?
Yes, you can make this salad a few hours in advance or even the night before. It tastes great chilled, and letting it sit allows the flavors to meld.

2. Is this salad suitable for meal prep?
Absolutely! This salad is great for meal prep. Just store it in individual containers and enjoy it throughout the week.

3. What can I use instead of olive oil?
You can substitute olive oil with avocado oil or any other light oil you prefer. Just keep in mind this may alter the flavor slightly.

4. Can I add protein to this salad?
Yes! You can add grilled chicken, shrimp, or even some boiled eggs for extra protein.

5. How can I make this salad vegan?
Simply skip the feta cheese or use a dairy-free alternative, and you have a delicious vegan salad!