Herbed Lentil And Walnut Salad Recipe

About this recipe

This diabetic-friendly lentil and walnut salad is a wholesome and flavorful dinner option. Packed with protein and healthy fats, it's a satisfying solution for those seeking a nutritious meal.

Ingredients

• 25 g Parsley
• 100 g Garlic - Single Clove
• 1 kg Supreme Harvest Iodized Salt
• 500 ml Colavita White Wine Vinegar
• 1 ltr Bertolli Extra Virgin Olive Oil
• 50 g Catch Black Pepper Grinder
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 16 g Orika Oregano
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Rinse 1 cup of chickpeas under cold water and drain well.
2. 2. In a medium saucepan, combine the chickpeas, 2 cups of water with vegetable bouillon powder, 1/2 teaspoon oregano, and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the chickpeas are tender but not mushy. Drain any excess liquid.
3. 3. While the chickpeas are cooking, prepare the dressing by whisking together 2 tablespoons of white wine vinegar, 2 tablespoons of olive oil, 2 tablespoons of avocado oil, and 2 minced garlic cloves in a large bowl.
4. 4. Once the chickpeas are cooked and still warm, add them to the bowl with the dressing. Toss well to coat the chickpeas evenly. Season with additional salt and freshly ground black pepper to taste. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. 5. Before serving, stir in 3/4 cup of chopped parsley. If desired, drizzle with a little extra white wine vinegar or avocado oil for added flavor. Garnish with parsley and a sprinkle of black pepper. Serve chilled or at room temperature.