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This autumn lentil salad served over chickpea pancakes is a protein-packed meal that’s easy to make and makes use of the best of the season’s produce. Serve this salad warm or cold, as a main or as a side. It’s great as a make-ahead meal or to take to a potluck. Is there anything this salad doesn’t do?
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5 from 1 vote

Autumn Lentil Salad with Chickpea Pancakes

This autumn lentil salad served over chickpea pancakes is a protein-packed meal that’s easy to make and makes use of the best of the season’s produce. Serve this salad warm or cold, as a main or as a side. It’s great as a make-ahead meal or to take to a potluck.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Total Price: $8.21
Price per Serving: $2.05
Servings: 4
Calories: 468kcal

Ingredients

  • 1 ⅓ cups (120 ml) chickpea flour - $0.48
  • 1 ⅓ cups (320 ml) water - $0.00
  • 4 tablespoons olive oil plus a bit more for the pan, divided - $0.20
  • 2 ½ teaspoons sea salt - $0.03
  • 1 medium-large sweet potato peeled and diced - $0.93
  • 1 packed cup (40 grams) fresh basil - $3.00
  • 1 clove of garlic - $0.08
  • cup (80 ml) orange juice - $0.22
  • 1 teaspoon red wine vinegar - $0.03
  • ½ medium red onion diced - $0.17
  • 400 grams (14 oz) cooked brown lentils - $0.75
  • 1 pear thinly sliced - $0.32
  • ½ a pomegranate - $1.00
  • 50 grams (1.8 oz) arugula / rocket - $1.00

Instructions

  • Combine the chickpea flour, water, 2 tablespoons of the oil and 1 teaspoon of the salt in a bowl and whisk well. Let sit to hydrate while you prepare the salad, the longer you let it sit the better to allow the flour to hydrate. Give it a good final whisking just before baking to remove all the lumps.
  • Put the diced sweet potatoes on to boil until tender. If baking the chickpea pancakes, preheat the oven to 230°C (450°F) and place your pans or baking dish inside to heat up (I divided mine between 4 -15 cm / 6 inch pans but you can also make one big one. See the text above for different ways to cook the pancakes).
  • In a small food processor, blend the basil, orange juice, 2 tablespoons of the oil, 1 teaspoon of the salt, garlic and vinegar until smooth.
  • Toss together the lentils, cooked sweet potato, red onion, pomegranate seeds, arugula and pear and season with the remaining ½ teaspoon of salt.
  • To bake the chickpea pancakes, carefully remove your pans or baking dish from the oven and add a generous glug of olive oil. Tilt the pans to cover the entire surface and pour in the pancake batter. Bake in the centre of the oven for 5 – 7 minutes, or until the top sets, then move the pans to the upper-most rack under the broiler for 3 – 4 more minutes to brown on top. Watch them carefully, they can burn!
  • Let the pancakes cool slightly before removing them from the pans. They can stick a bit so use a spatula. Serve the pancakes either on the side with the salad or on 4 plates with the lentil salad piled on top. Drizzle over the orange-basil dressing.

Notes

Nutrition

Calories: 468kcal | Carbohydrates: 60g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Sodium: 1508mg | Potassium: 993mg | Fiber: 15g | Sugar: 14g | Vitamin A: 5280IU | Vitamin C: 18.7mg | Calcium: 85mg | Iron: 6mg