Lukewarm, Spicy Lentil Salad with Chickpeas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g lentils, red
- 100 g chickpeas
- 1 green pepper (s), diced very small
- 3 carrot (s), finely diced
- 4 spring onions, finely chopped
- 30 g sunflower seeds
- 5 slices jalapeños, green, cut, from the glass
- 1 clove (s) garlic, finely chopped
- 1 tablespoon mustard, hotter
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon oil
- 1 tablespoon vinegar or lime juice, to taste
- Salt and pepper, black, from the mill
- 1 pinch chilli flakes or chilli powder
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in water overnight. Then simmer for 1 hour until they are soft and still a bit firm to the bite.
- Cook the lentils according to the instructions on the packet.
- Sweat the sunflower seeds in a little oil. Add the spring onions and garlic and fry. Add the remaining vegetables after a minute and fry them so that everything still has a good bite. Then pour into a bowl, set aside and let cool down a little.
- Mix the remaining ingredients into a dressing, pour over the lukewarm salad and mix well.
- The next day, the salad is well drawn and tastes great when you reheat it a little.
- Fresh baguette goes well with it.
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