Lentil and Chickpea Salad

The definition of salad has been widening its parameters, and luckily this salad is a refreshing break from the mundane raw vegetable medley. Served slightly warm and it packs a delicious punch from the nutty tang of the tahini dressing and lemon juice, and it is balanced out by the savoriness of the lentils and chick peas. This can be served as a hearty main or alongside any Mediterranean dish as a side.

3-6 People

25 Minutes

45 Minutes

For the Dressing

  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 medium clove Garlic clove
  • To taste Salt

    Maldon or flaky sea salt

  • 2 Tbsp Tahini paste

    Well stirred

  • 3 Tbsp Fresh squeezed lemon juice
  • 2 Tbsp Olive oil
  • 2 Tbsp Water

For the Salad Base

  • 1.25 cups Lentils

    Picked and rinsed

  • 2.5 cups Water


  • 2 large Garlic cloves

    halved lengthwise

  • 1 sprig Fresh Sage
  • 2 Tbsp Olive oil
  • 1 3/4 cups Chickpeas

    15oz can, low sodium, drained


  1. Prepare an herb pocket by placing the sage and garlic in cheese cloth and bind it together with kitchen twine. Place the lentils in the 2.5 cups of water in a small pot over medium heat and add in the herb pocket and the 2 Tbsp of olive oil. Let the water come to a gentle simmer, and return the heat to low. Cook until the lentils are tender, about 25 minutes. Once the lentils have cooked through, remove from heat and drain. Discard the herb pocket. Transfer to a bowl to cool slightly.
  2. Meanwhile, heat a small sauce pan over medium-high heat. Toast the spices individually, shaking the pan frequently, until the spices become fragrant about 2 to 4 minutes per spice. Remove from the heat, let cool, and grind them together in a mortar and pestle. Set aside in a small bowl.
  3. Prepare the dressing by mashing the garlic clove with 1/2 tsp of sea salt in the mortar and pestle. Place the mashed clove in a mason jar or dressing shaker and add in the 2 tablespoons tahini, 3 tablespoons of lemon juice, 1 teaspoon of the ground coriander and cumin mixture, 2 tablespoons of water and 2 tablespoons of olive oil. Mix together and taste for seasoning, add more lemon juice if needed.
  4. Drain the chickpeas and add to the bowl of lentils. Toss with 1 teaspoon of maldon sea salt. Add in about 3/4 of the prepared dressing.
  5. Place the onion slices in the serving bowl and break them apart with your fingers into individual slices. Sprinkle in two pinches of sea salt, two teaspoons of lemon juice, and two teaspoons of olive oil. Mix together well and then add in the minced cilantro or parsley. Add in the lentil chickpea mixture from step 4.
  6. Garnish with feta cheese and toasted sesame seeds and serve!