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Home Recipes Salad of Chickpeas and Lentils

Salad of Chickpeas and Lentils

  • Recipe CategorySalads, Vegetarian
  • Recipe CategorySalads, Vegetarian
Ingredients
  • 3 can (425 g) 4 Beans Mix drained and rinsed
  • 1 can (425 g) chickpeas drained and rinsed
  • 3 bags Lentils cook first
  • 4 capsicums chopped
  • 400 Gr cooked corn
  • 1 Kg Sweet Potato
  • 6 Tomato seeded and chopped
  • 2 Onion finely chopped
  • 2 tbsp chopped fresh mint (or 3 tablespoon fresh parsley)
  • 1 zest lemon
  • 3 tbsp lemon juice
  • 2-3 tbsp olive oil
  • 2-3 tbsp balsamic vinegar
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. Cook the frozen corn and drain.
  2. Bake the sweet potato.
  3. Rinse and drain your chickpeas and lentils .
  4. Combine with chopped tomatoes, cucumber, green onion. I like to remove the seeds from the cucumber and tomato.
  5. Add some fresh mint or Parsley. Too much mint can overpower the salad. About 1 tablespoon should be enough. You can add more amount if using parsley.
  6. Add some lemon zest, freshly squeezed lemon juice, and olive oil. Toss gently.
  7. In a large mixing bowl combine all the ingredients and toss well. Serve immediately or chilled.
Recipe Notes

If need to prepare in advance, combine all the ingredients except the lemon zest & juice, salt, vinegar and pepper. Chill them in the fridge before ready to serve. Toss in lemon zest & juice and season with salt & pepper right before to serve. 

A bowl of colourful salad is ready!

Follow “basic bread” recipe but to make whole meal using 500g of Whole meal S/R Flour and 500g of plain bakers Flour.

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