Spiced Lentil and Chickpea Salad

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 onionsa riff on a recipe I'd made last fall for Christopher's birthdayand 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!


  • 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


  • 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
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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