Lentil and Chickpea Salad

Name: Lentil and Chickpea Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters dried petite green lentils; 3 garlic cloves, finely chopped; 1 Tbsp fresh lemon juice; 439 grams no-salt-added chickpeas, rinsed and drained; 1 Tbsp olive oil; 2 Tbsps olive oil; 0 teaspoons pepper; 1 Tbsp pomegranate molasses (available at Whole Foods); 0 teaspoons salt; 2 teaspoons salt; 6 Swiss chard leaves, julienned (stalks removed); 1 liters water; 2 yellow onions, peeled and sliced

Lentil and Chickpea Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 284 calories, 12g of protein, and 11g of fat per serving. This recipe serves 4. Head to the store and pick up olive oil, garlic cloves, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan.

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Olive Oil

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Frying Pan

Add onions to pan; saut until soft, about 8 minutes. Reduce heat to medium; add garlic. Cook until onions are caramelized, about 20 minutes.

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Garlic

Onion

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Frying Pan

Add Swiss chard leaves; cook until wilted and tender, about 5 minutes.

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Swiss Chard

Place 6 cups water in a pan; bring to a boil.

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Water

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Frying Pan

Add lentils to pan. Reduce heat, and simmer; cook until tender, about 15 minutes.

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Lentils

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Frying Pan

Add 2 teaspoons salt; let sit 5 minutes to absorb.

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Salt

Drain lentils; cool on a baking sheet.

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Lentils

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Baking Sheet

Combine chickpeas, lentils, chard-and-onion mixture, pomegranate molasses, lemon juice, 2 tablespoons olive oil, and 1/8 teaspoon each of salt and pepper.

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Pomegranate Molasses