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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
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