Lentil and Chickpea Salad

Lentil and Chickpea Salad RecipePhoto: Quentin Bacon; Stylist: Sarah Cave


  • 1 tablespoon olive oil
  • 2 yellow onions, peeled and sliced
  • 3 garlic cloves, finely chopped
  • 6-8 Swiss chard leaves, julienned (stalks removed)
  • 6 cups water
  • 3/4 cup dried petite green lentils
  • 2 teaspoons salt
  • 1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained
  • 1 tablespoon pomegranate molasses (available at Whole Foods)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan. Add onions to pan; sauté until soft, about 8 minutes. Reduce heat to medium; add garlic. Cook until onions are caramelized, about 20 minutes. Add Swiss chard leaves; cook until wilted and tender, about 5 minutes. Place 6 cups water in a pan; bring to a boil. Add lentils to pan. Reduce heat, and simmer; cook until tender, about 15 minutes. Add 2 teaspoons salt; let sit 5 minutes to absorb. Drain lentils; cool on a 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.

  • Yield: Makes 4 servings (serving size: 1 1/4 cups salad)

Nutritional Information

Calories per serving:361
Fat per serving:12g
Saturated fat per serving:2g
Monounsaturated fat per serving:8g
Polyunsaturated fat per serving:2g
Protein per serving:17g
Carbohydrates per serving:49g
Fiber per serving:15g
Cholesterol per serving:0.0mg
Iron per serving:7mg
Sodium per serving:612mg
Calcium per serving:122mg

Good to Know

Chickpeas and lentils are both high in fiber and protein, and they can help lower cholesterol and improve blood sugar levels.


This Recipe Is

Ana Sortun