Recipe By EGgirl
Rating
Published Jun 30th
Prep 20m Cook - Additional - Ready In 20m
Servings 4 servings Calories 508.4

This salad is a rare healthy favorite for my picky husband. It’s best in the summer months when fresh local tomatoes are available. We eat it as a light dinner, or as a side dish for summer BBQs. Enjoy!

Recipe Ingredients

  • 25 ounces canned chickpeas, drained and rinsed
  • 1 (15 ounce) can black lentils, drained and rinsed
  • 1 cucumber, chopped
  • 2 each vine-ripened tomatoes, chopped
  • ¼ large red onion, finely chopped
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 pinch salt to taste
  • 1 avocado, diced
  • ½ cup crumbled feta cheese

Cooking Directions

  1. 1 Combine chickpeas and lentils in a large bowl. Mix in cucumber, tomatoes, and red onion.
  2. 2 Stir olive oil, red wine vinegar, garlic powder, cumin, and salt together in a small bowl. Pour over the chickpeas and lentils; mix to combine. Carefully fold in avocado and feta cheese.

Nutrition Facts

  • Calories 508.4
  • Carbohydrate 65 g
  • Cholesterol 16.7 mg
  • Fat 20.4 g
  • Fiber 19.8 g
  • Protein 20.1 g
  • Saturated Fat 5.1 g
  • Sodium 903.1 mg
  • Sugar 6 g

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Chef's Notes

If your avocado is very ripe, wait until the end, after you've added all of the other ingredients to add it, or throw it on top if you prefer to keep it in chunks, rather than getting crushed; If you can't find canned lentils, you can cook dried ones. It just adds an extra step; Feel free to experiment with your favorite spices and ingredients. I like the combination of the garlic and cumin for a Middle Eastern flavor, but this base goes well with lots of flavors.
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