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    Lunch » Bean and Lentil Salad Recipe

    Published: Mar 1, 2017 · Updated: May 31, 2021

    Bean and Lentil Salad Recipe

    Jump to Recipe

    This bean and lentil salad recipe features chickpeas and lentils tossed with sliced tomato, fennel and herbs in a simple yet flavourful coriander-cumin lemony dressing. It’s easy to put together and keeps well in the fridge for later. Serve this delicious salad as a side or hearty main dish, take it to a potluck, BBQ or picnic.

    This bean and lentil salad recipe features chickpeas and lentils tossed with sliced tomato, fennel and herbs in a simple yet flavourful coriander-cumin lemony dressing. It’s easy to put together and keeps well in the fridge for later. Serve this delicious salad as a side or hearty main dish, take it to a potluck, BBQ or picnic.

    Is it me or do lentils often get forgotten about? I can’t remember ever having eaten lentils as a child and it’s only been in the last couple of years that I’ve been living in Europe that I’ve discovered how marvellously versatile lentils can be.

    We all know how nutritious lentils are, though I think for me their strong flavour took a bit of getting used to. If you’re not yet using lentils in regular rotation at your house, you should be; they’re cheap, cheap, cheap! They’re great in salads, of course, but also great in recipes calling for ground meats. I made them into a spicy vegan chorizo for these vegan breakfast tacos and they can be rolled into killer balls like for this vegan meatball sub.

    Not only are lentils cheap, they can be cooked from dried in just 30 minutes and, contrary to popular belief, they do not need to be soaked overnight. That makes them a great choice when you’re on a budget and don’t have time or didn’t think ahead to soak and boil any other kind of dried bean.

    This bean and lentil salad recipe features chickpeas and lentils tossed with sliced tomato, fennel and herbs in a simple yet flavourful coriander-cumin lemony dressing. It’s easy to put together and keeps well in the fridge for later. Serve this delicious salad as a side or hearty main dish, take it to a potluck, BBQ or picnic.

    For this bean and lentil salad recipe I chose chickpeas, since I had some leftover from my chickpea avocado salad the other day, but any kind of beans will do – use what you have on hand. I made a simple lemony dressing spiced with toasted coriander and cumin seeds, both of which pair wonderfully with lentils and beans.

    Since it’s winter, I took advantage of fennel being in season and added some thinly sliced to the salad. If you’re making this in summer, you could replace the fennel with a teaspoon of fennel seeds toasted and ground along with the cumin and coriander seeds.

    This bean and lentil salad recipe features chickpeas and lentils tossed with sliced tomato, fennel and herbs in a simple yet flavourful coriander-cumin lemony dressing. It’s easy to put together and keeps well in the fridge for later. Serve this delicious salad as a side or hearty main dish, take it to a potluck, BBQ or picnic.

    This bean and lentil salad recipe is hearty and filling enough to be a meal in its own right served with some crusty bread on the side, or a great side dish for dinner, a BBQ, potluck or picnic. It refrigerates and packs well so make it ahead on Sunday to take to work during the week.

    Got leftovers? Use them in these recipes:

    Chickpeas and tomatoes: Chickpea avocado salad ; Baked beet falafel vegan quinoa bowl

    Lentils and tomatoes: Make-ahead vegan breakfast tacos

    This bean and lentil salad recipe features chickpeas and lentils tossed with sliced tomato, fennel and herbs in a simple yet flavourful coriander-cumin lemony dressing. It’s easy to put together and keeps well in the fridge for later. Serve this delicious salad as a side or hearty main dish, take it to a potluck, BBQ or picnic.

    Bean and Lentil Salad Recipe

    This bean and lentil salad recipe features chickpeas and lentils tossed with sliced tomato, fennel and herbs in a simple yet flavourful coriander-cumin lemony dressing. It’s easy to put together and keeps well in the fridge for later. Serve this delicious salad as a side or hearty main dish, take it to a potluck, BBQ or picnic.
    5 from 1 vote
    Print Pin Recipe Rate
    Course: Main Course, Salad
    Cuisine: American
    Total Price: $3.48
    Price per Serving: $0.87
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 601kcal
    Prevent your screen from going dark

    Ingredients

    • 2 teaspoons coriander seeds - $0.04
    • 1 teaspoon cumin seeds - $0.02
    • 4 tablespoons olive oil - $0.20
    • 2 tablespoons lemon juice - $0.11
    • 1 teaspoon sea salt - $0.04
    • 1 teaspoon Dijon mustard - $0.04
    • Pepper to taste - $0.03
    • 3 cups (480 grams) cooked chickpeas - $0.50
    • 4 cups (700 grams) cooked lentils - $0.59
    • 25 cherry tomatoes sliced - $1.09
    • 1 bulb of fennel thinly sliced - $0.62
    • A small bunch of parsley chopped - $0.20

    Instructions

    • Toast the cumin and coriander seeds in a dry pan over medium heat for about a minute or until they darken slightly in colour and are fragrant. Grind in a spice grinder or mortar and pestle.
    • Whisk together the oil, lemon juice, ground cumin and coriander, sea salt, Dijon mustard and pepper.
    • Combine the chickpeas, lentils, cherry tomatoes, fennel and parsley. Pour over the dressing and toss to combine. Garnish with some fennel fronds.

    Notes

    Fennel can turn brown so if you’re not serving the salad right away, soak the fennel in lemon water for a few minutes.
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    Nutrition

    Calories: 601kcal | Carbohydrates: 83g | Protein: 30g | Fat: 18g | Saturated Fat: 2g | Sodium: 653mg | Potassium: 1604mg | Fiber: 28g | Sugar: 12g | Vitamin A: 965IU | Vitamin C: 43.9mg | Calcium: 155mg | Iron: 12.1mg
    Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.  

    « Chickpea Avocado Salad
    Spring Vegetable Zoodle Pasta »

    Reader Interactions

    Comments

    1. jl says

      June 26, 2017 at 6:06 pm

      I LOVE that you put the cost per serving right at the top! Thank you! Also, I'm going to make this for a church picnic in July --we'll see how the chickpeas go over. If they all come home, no worries-- 😀 Their loss....

      Reply
      • Melissa says

        June 27, 2017 at 10:47 am

        More chickpeas for you!

        Reply
    2. Patrick says

      October 14, 2017 at 3:22 pm

      I modified it a bit because of the contents of my fridge, nontheless it's a great recipe. Loved the toasted cumin and coriander seeds, I'm sure I'll end up using them in other recipes.

      Reply
    3. Sharon says

      August 09, 2021 at 9:00 pm

      Can’t find fennel in my stores. Small town woes. Any suggestions? Looking forward to making this. Sounds like a delicious flavor palate.

      Reply

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