Lentil, Garbanzo Bean And Tomato Salad

This vibrant Lentil, Garbanzo Bean, and Tomato Salad is the ultimate make-ahead meal for busy weeknights or sunny picnics. It combines the earthy depth of tender simmered lentils with the creamy texture of canned chickpeas and the sweet burst of fresh cherry tomatoes. Dressed simply with extra virgin olive oil, fresh lemon juice, and aromatic herbs like parsley and green onions, every bite is bright, crunchy, and satisfying. This dish is naturally vegan and gluten-free, making it a perfect healthy lunch option or a refreshing side dish for BBQs. The flavors meld beautifully as it chills, so it actually tastes better the next day. Its a wholesome, fiber-rich bowl that feels indulgent yet light, bringing a fresh, home-style vibe to any table without any complicated techniques.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 332.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Lentil, Garbanzo Bean, and Tomato Salad is the ultimate make-ahead meal for busy weeknights or sunny picnics. It combines the earthy depth of tender simmered lentils with the creamy texture of canned chickpeas and the sweet burst of fresh cherry tomatoes. Dressed simply with extra virgin olive oil, fresh lemon juice, and aromatic herbs like parsley and green onions, every bite is bright, crunchy, and satisfying. This dish is naturally vegan and gluten-free, making it a perfect healthy lunch option or a refreshing side dish for BBQs. The flavors meld beautifully as it chills, so it actually tastes better the next day. Its a wholesome, fiber-rich bowl that feels indulgent yet light, bringing a fresh, home-style vibe to any table without any complicated techniques.

Ingredients

2 1/2 cup Water
1 cup Lentils
2 lg Carrots; peeled, diced
1 Bay Leaf
1 can Garbanzo beans (15-16 oz)
1/2 basket Cherry tomatoes, rinsed, drained, and halved
1 cup Fresh parsley, chopped
5 whole Green onions, chopped
4 1/2 tbsp Olive oil
2 tbsp Fresh lemon juice
1 tsp Fresh lemon juice
Salt and pepper to taste

Directions

1
Rinse the lentils thoroughly under cold water until the water runs clear.
2
Combine 2 1/2 cups water, rinsed lentils, diced carrots, and the bay leaf in a heavy medium saucepan.
3
Bring the mixture to a boil over high heat.
4
Reduce heat to low, cover, and simmer until the lentils are just tender but still hold their shape, about 25 minutes.
5
Drain the lentils and carrots well, discarding the bay leaf.
6
Transfer the drained lentil mixture to a large mixing bowl and allow it to cool to room temperature.
7
Rinse and drain the canned garbanzo beans thoroughly.
8
Add the garbanzo beans, halved cherry tomatoes, chopped parsley, and chopped green onions to the cooled lentils.
9
Drizzle with olive oil and both measures of fresh lemon juice.
10
Gently toss all ingredients together until evenly coated with the dressing.
11
Season generously with salt and pepper to taste, adjusting lemon juice if desired for extra brightness.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 332.4kcal

% Daily Value *
Total Fat 4.9g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 47.0mg2%
Total Carbohydrate 62.8g21%
Dietary Fiber 20.2g81%
Sugars 8.2g
Protein 16.6g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentil salad, chickpea salad, vegan salad, healthy lunch, make-ahead meal, protein salad, gluten-free, tomato parsley, lemon dressing, easy dinner, picnic food, plant-based, fiber-rich, mediterranean style, bean salad, fresh herbs, side dish, summer salad, healthy recipe, batch cooking

Read it online: https://www.chefs-mate.com/recipe/lentil-garbanzo-bean-and-tomato-salad/