Chickpea and Lentil Salad

by Brighton Council

This salad is as easy as it is quick and healthy! You can alter the ingredients to suit your taste. Love hommus? Then add a bit more. Love lots of parsley? Add as much as you like. Hate cucumber? Leave it out!

Ingredients

1 tin chickpeas, drained and rinsed

1 tin lentils, drained and rinsed

1 punnet cherry tomatoes, chopped (you can also use regular tomatoes, chopped)

1 Lebanese cucumber, chopped

½ bunch parsley, finely chopped

½ bunch mint, finely chopped

½ red onion, chopped

¼ cup hommus

Juice of half a lemon

Salt and pepper to taste

Method

Drain and rinse the chickpeas and lentils and place in a large mixing bowl. Add all other chopped ingre­dients and mix together. Add the hommus and lemon juice then mix again. Add salt and pepper to taste.

You might need to add a little more hommus and juice to taste. Trans­fer to a salad bowl and enjoy! This goes well with a barbecue, crumbed chicken or as a meal by itself. Keep in an airtight container in the fridge for up to three days.

Do you have an easy, healthy recipe to share? Email your recipe and pic­ture to communitynews@brighton.tas.gov.au.

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Chickpea and Lentil Salad
Chickpea and Lentil Salad
Chickpea and Lentil Salad
Chickpea and Lentil Salad
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Chickpea and Lentil Salad
Chickpea and Lentil Salad
Chickpea and Lentil Salad
Chickpea and Lentil Salad
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