Description
A hearty, high protein, veggie-packed salad that's delicious in a sandwich or with crackers. Black salt is the secret for that authentic "egg-y" flavour.
Ingredients
Scale
Lentil + Chickpea Salad
- 1 cup cooked red lentils
- 1 cup chickpeas, canned (drained)
- 1 celery rib, finely chopped
- 1 carrot, grated
- 1/4 red or green bell pepper, finely chopped (optional)
- 2-3 green onions, finely chopped
- 1 medium pickle, finely chopped
- 3 tbsp fresh dill, finely chopped
- 1/2 tbsp lemon juice
- 3-4 tbsp vegan mayo (I use 4) (or sub for hummus)
- 2-3 tbsp nutritional yeast (I use 3)
- 1/4 tsp black salt
- black pepper, to taste
Lentil + Chickpea Salad Sandwich
- 2 slices of sprouted, whole grain, or gluten free bread
- 1/3-1/2 cup of lentil + chickpea salad
- 1-2 leaves of lettuce (butter, romaine, spinach, or iceberg)
Instructions
- Wash, chop and prepare all ingredients. Make sure the vegetables are chopped nice and fine. Feel free to use the chop/slice function on your food processor.
- Lightly mash chickpeas with a fork. Add the lentils, finely chopped vegetables, mayo, lemon juice, nutritional yeast, black salt, and pepper. Mix thoroughly with a fork.
- Blend 1/3-1/2 of the mixture with an immersion blender (or use the pulse function on your food processor). Mix thoroughly with a fork to even out the texture.
- Optional: Chill for 3+ hours before serving.
Lentil + Chickpea Salad Sandwich
- Scoop 1/3-1/2 cup of Lentil + Chickpea Salad on one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!
Notes
Serve this salad with crackers for a quick healthy snack.Approx. 1/2 cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)