Lentil And Lemon Salad With Chickpeas Recipe

About this recipe

This diabetic-friendly dinner salad combines hearty lentils, zesty lemon, and protein-packed chickpeas for a satisfying and nutritious meal. Perfect for solution seekers looking for a quick, no-bake option.

Ingredients

• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 175 g Lemon - Imported
• 250 ml Olive Oil
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 500 ml American Garden Apple Cider Vinegar
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. In a small bowl, whisk together 2 teaspoons of grainy mustard and 2 teaspoons of black olive tapenade until smooth.
2. 2. Add 2 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil to the bowl, whisking until the vinaigrette is well blended.
3. 3. In a large mixing bowl, combine 3 cups of cooked green lentils and 1 cup of cooked chickpeas. Pour the dressing over the mixture and stir to coat evenly.
4. 4. If using the whole lemon, finely chop it; if using just the rind, remove it from the pulp, discard the pulp, and chop the rind into small pieces. Add the lemon to the salad.
5. 5. Season the salad lightly with 1/2 teaspoon of salt and generously with fresh ground pepper. Toss everything together to combine.
6. 6. Taste the salad and adjust the seasoning or add a drizzle of olive oil if needed.
7. 7. Cover the salad and chill it in the refrigerator for at least 2 hours to allow the flavors to meld.
8. 8. Before serving, give the salad a final taste and adjust the seasoning if necessary. Serve chilled.