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Chickpea and Lentil Salad

Holly Ford
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Prep Time 15 mins
Total Time 15 mins
Servings 4


  • 1 can 15 oz, 425 g chickpeas, drained and rinsed
  • 1 can 15 oz, 425 g lentils, drained rinsed
  • 1 cucumber seeded and chopped
  • 1 to mato seeded and chopped
  • 1/4 small red cabbage shredded
  • 2 green onion finely chopped
  • 1 tablespoon chopped fresh mint or 3 tablespoon fresh parsley
  • 2/3 cup crumbled goat cheese or feta cheese
  • zest of 1 lemon
  • 3 tablespoon lemon juice
  • 2-3 tablespoon olive oil
  • salt and pepper to taste


  • In a large mixing bowl combine all the ingredients and toss well. Serve immediately or chilled.
  • However, do not chill more than 1 hour.


If need to prepare in advance, combine all the ingredients except the lemon zest & juice, salt 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.
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