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.
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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.
Prep Time15 mins
Course: Main Course, Salad
Total Price: $3.48
Price per Serving: $0.87
Servings: 4
Calories: 601kcal

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.

Nutrition

Calories: 601kcal | Carbohydrates: 83g | Protein: 30g | Fat: 18g | Saturated Fat: 2g | Sodium: 653mg | Potassium: 1604mg | Fiber: 28g | Sugar: 12g | Vitamin A: 19.3% | Vitamin C: 53.2% | Calcium: 15.5% | Iron: 67.2%