Warm Chickpea and Lentil Salad with Carrots Recipe
This Warm Chickpea and Lentil Salad with Carrots is a flavorful and hearty dish combining tender lentils, protein-rich chickpeas, and sweet sautéed carrots. Enhanced with warm spices like cumin, smoked paprika, and coriander, and finished with a tangy lemon-mustard dressing, this salad offers a perfect balance of textures and tastes. Ideal for a nourishing lunch or a vibrant side dish, it can be enjoyed warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Main 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)
Dressing
- 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
Instructions
- Cook the Lentils: Place the rinsed 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 the lentils are tender but still hold their shape. Drain the lentils and set them aside.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and carrot rounds. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, and optional ground cinnamon. Continue cooking for 1 minute until the spices become fragrant, stirring constantly to avoid burning.
- Combine Lentils and Chickpeas: Add the cooked lentils and drained chickpeas to the skillet. Gently stir to combine all ingredients and warm through for 2–3 minutes. Remove from heat, then season with salt and freshly ground black pepper to taste.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup if using, and salt and pepper to taste until well combined and emulsified.
- Toss and Garnish: Pour the dressing over the warm lentil and chickpea mixture and toss thoroughly to coat everything evenly. Garnish with freshly chopped parsley and, if desired, a sprinkle of smoked paprika before serving.
Notes
- For extra texture and flavor, top the salad with toasted almonds, pine nuts, or crumbled feta cheese.
- This salad is delicious served warm or at room temperature, making it perfect for meal prep.
- Pairs wonderfully as a side dish with grilled chicken, fish, or enjoyed as a standalone vegetarian meal.
Keywords: chickpea salad, lentil salad, warm salad, healthy vegetarian recipe, Mediterranean salad, chickpeas and lentils, carrot salad, easy healthy lunch
