Lentils and chickpeas are a match made in heaven, at least in my book. I was picturing this lentil and chickpea salad with a spicy dressing and pickled onions—a riff on a recipe I'd made last fall for Christopher's birthday—and was inspired by the tahini dressing I found in this version from Smitten Kitchen. I love this served beside a butter lettuce salad tossed with Go-To Vinaigrette and topped with crumbled goat cheese!
Ingredients
- 2 tablespoons brown sugar
- 1/4 cup hot water
- 1/2 cup cider vinegar, plus 2 tablespoons, divided
- 1 cup red onion, chopped
- 1 cup dried French (green) lentils
- 3 cloves garlic, peeled and crushed
- 2 bay leaves
- 2 teaspoons coriander seeds (or 1-1/2 teaspoons ground)
- 1 teaspoon cumin seeds (or 3/4 teaspoon ground)
- 1 lemon, zested and juiced
- 1 tablespoon tahini
- 1/3 cup extra virgin olive oil
- 1 clove garlic, grated
- 1-2 teaspoons smoked chile powder
- sea salt and freshly ground black pepper, to taste
- 2 cups cooked chickpeas (also known as garbanzo beans)
- 1 tablespoon fresh rosemary leaves, minced (optional)
- 1 cup parsley, chopped
Instructions
- In a medium mixing bowl, dissolve the brown sugar in the hot water. Stir in 1/2 cup of vinegar, and add red onion. Let sit for at least 30 minutes, while lentils cook.
- Place lentils in a medium saucepan with crushed garlic and bay leaves, and cover with 2 inches of cold water (or for an added boost of flavor, a combination of water and chicken or vegetable broth). Bring to a lively simmer, and cook uncovered, for 20-25 minutes, until lentils are tender to the bite yet still hold their shape. Strain, remove bay leaves, and transfer to a large mixing bowl.
- While lentils are cooking, toast the coriander and cumin seeds in a small skillet over medium heat for about 2 minutes, shaking frequently, until fragrant. Grind in a spice or coffee grinder, and transfer to a blender. Add remaining 2 tablespoons vinegar, lemon zest, lemon juice, tahini, olive oil, grated garlic and chile powder to the blender, and blend until smooth. Season to taste with salt and pepper.
- Drain the onions, and toss with chickpeas, rosemary and lentils. Drizzle with the dressing, and toss well to coat. Toss again with parsley.
Servings: 4
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!
