Name: Warm Chickpea and Lentil Salad with Carrots Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils, rinsed; 1 can (15 oz) chickpeas, drained and rinsed; 3 large carrots, peeled and sliced into rounds; 1 medium onion, thinly sliced; 2 tbsp olive oil; 2 cloves garlic, minced; ½ tsp ground cumin; ½ tsp smoked paprika; ¼ tsp ground coriander; ¼ tsp ground cinnamon (optional for warmth); Salt and black pepper, to taste; ¼ cup chopped fresh parsley (plus more for garnish); 3 tbsp extra-virgin olive oil; 2 tbsp lemon juice (or more to taste); 1 tsp Dijon mustard; 1 tsp honey or maple syrup (optional); Salt & pepper to taste

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Introduction

This warm chickpea and lentil salad with carrots is a wholesome and flavorful dish perfect for any season. Packed with spices and fresh herbs, it makes a satisfying lunch or a vibrant side to grilled meats. Simple to prepare and delicious served warm or at room temperature.

A white bowl filled with a salad made of dark green lentils as the base layer, mixed with round beige chickpeas, thin slices of light purple-red onion, and long bright orange carrot strips scattered evenly throughout. Fresh chopped green herbs are sprinkled on top, adding a vibrant touch. The salad looks lightly seasoned with visible black specks of pepper or spices. The texture appears soft but fresh, and the colors contrast nicely against the white bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup green or brown lentils, rinsed
1 can (15 oz) chickpeas, drained and rinsed
3 large carrots, peeled and sliced into rounds
1 medium onion, thinly sliced
2 tbsp olive oil
2 cloves garlic, minced
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp ground coriander
¼ tsp ground cinnamon (optional for warmth)
Salt and black pepper, to taste
¼ cup chopped fresh parsley (plus more for garnish)
3 tbsp extra-virgin olive oil (for dressing)
2 tbsp lemon juice (or more to taste)
1 tsp Dijon mustard
1 tsp honey or maple syrup (optional)
Salt & pepper to taste (for dressing)

Instructions

Step 1: Place lentils in a pot with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 18–20 minutes until tender but not mushy. Drain and set aside.
Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and carrots and sauté for 6–8 minutes until softened.
Step 3: Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and optional cinnamon. Cook for 1 more minute until fragrant.
Step 4: Add the cooked lentils and chickpeas to the pan. Stir gently to combine and warm through for about 2–3 minutes. Remove from heat and season with salt and pepper.
Step 5: In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup if using, salt, and pepper to make the dressing.
Step 6: Pour the dressing over the warm salad and toss well. Garnish with chopped fresh parsley and a sprinkle of smoked paprika if desired before serving.

Tips & Variations

For extra texture and flavor, sprinkle toasted almonds, pine nuts, or crumbled feta cheese on top before serving.
This salad is delicious served warm or at room temperature, making it great for meal prep.
Adjust spices according to your preference, adding more smoked paprika or cumin for a bolder taste.
Swap lemon juice for a splash of red wine vinegar for a different citrusy tang.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving, or enjoy it cold as a refreshing salad.

How to Serve

A white bowl holds a colorful mix of cooked lentils, orange carrot slices, whole beige chickpeas, and translucent white onion wedges. The mixture is sprinkled with chopped green herbs, adding freshness and texture. The lentils are dark green-brown and form the base layer, with the carrots, chickpeas, and onions layered mostly on top, showing a mix of smooth, round, and slightly crispy textures. The dish sits on a white marbled surface with lemon slices partly visible on the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this salad?

Yes, you can use brown or green lentils as they hold their shape well when cooked. Red or yellow lentils tend to become mushy and are less suitable for this salad.

Is this salad suitable for meal prep?

Absolutely. This salad keeps well refrigerated and is tasty served warm or at room temperature, making it a convenient option for lunch or dinner prep.