Chickpea, Black Lentil & Olive Salad

This plant-based salad provides protein, fiber, and healthy fats to support satiety and steady energy. Chickpeas, also known as garbanzo beans, and black lentils deliver protein and complex carbohydrates, while olives, tomatoes, herbs, lemon juice, and olive oil add fresh flavor, texture, and balance. Enjoy it as a side dish, light lunch, or make-ahead meal. 

INGREDIENTS 

8 ounces black beluga lentils, dry 

7 ounces garbanzo beans, cooked 

6 ounces Roma tomatoes, diced 

2 ounces red onion, diced 

3 ounces Castelvetrano olives, halved 

1/3 cup parsley, chopped 

4-1/2 teaspoons olive oil 

7 teaspoons lemon juice 

INSTRUCTIONS

1. Place black beluga lentils into a large pot and cover with about 8 cups of water. Bring to a boil, reduce the heat, and simmer, uncovered, for 20 to 25 minutes, until tender but still firm. 

2. Drain lentils immediately and spread onto a sheet pan to cool. This stops the cooking process and helps prevent clumping. 

3. Add cooled lentils and cooked garbanzo beans to a mixing bowl. 

4. Add diced Roma tomatoes, diced red onion, halved Castelvetrano olives, chopped parsley, olive oil, and lemon juice. 

5. Toss well to combine and serve.