Chickpea and Lentil Salad

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 45 mins
Course Salad
Cuisine European
Servings (Default: 2)

Ingredients

  • 150 g chickpeas, cooked
  • 150 g belua lentils, cooked
  • 0.5 ½ cucumber (s), organic
  • 2 tomato (s)
  • 12 olives, green
  • 1 onion (s), red
  • 1 clove garlic
  • 0.33 chilli pepper (s)
  • 100 g sheep cheese
  • 2 tablespoon lemon juice
  • 40 ml vegetable stock
  • salt and pepper
  • 1 pinch (s) sugar
  • 3 tablespoon extra virgin olive oil
  • 0.5 ½ bunch parsley, smooth
Chickpea and Lentil Salad
Chickpea and Lentil Salad

Instructions

  1. Halve the cucumber lengthways and scrape out the seeds with a spoon. Cut the cucumber pieces into bite-sized pieces. Remove the stalks and seeds from the tomatoes, dice the pulp. Peel and halve the onion and cut into thin slices. Peel the garlic and mash it with a little salt. Dice the sheep`s cheese, cut the olives into rings and finely dice the chilli pepper without seeds.
  2. Mix lemon juice, broth, spices and oil to a marinade and mix with all ingredients except the parsley. Let it steep for about half an hour. Before serving, fold in the chopped parsley and season the salad to taste.

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