Gluten-Free Warm Lentil, Onion, Carrot & Chickpea Salad
This cozy, naturally gluten-free salad features tender lentils and chickpeas tossed with roasted carrots, caramelized onions, and a zesty lemon herb dressing. It’s warm, flavorful, and perfect for lunch or as a satisfying side dish for grilled meat or fish.
⏱️ Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
For the Salad:
1 cup brown or green lentils (or 1 ½ cups cooked)
1 can (400g) chickpeas, drained and rinsed
2 medium carrots, sliced into thin rounds or batons
1 medium red onion, thinly sliced
2 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp ground coriander
Salt and black pepper to taste
For the Lemon Herb Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard (ensure gluten-free if needed)
1 garlic clove, minced
2 tbsp chopped parsley
1 tbsp chopped dill or mint (optional, for brightness)
Salt and pepper to taste
Optional Toppings:
¼ cup crumbled feta (optional)
2 tbsp toasted almonds, walnuts, or pumpkin seeds
Fresh herbs or lemon zest for garnish
Instructions
Step 1: Cook the Lentils
1. Rinse lentils and place in a pot with 3 cups water and a pinch of salt.
2. Bring to a boil, then simmer for 20–25 minutes, until tender but not mushy.
3. Drain and set aside.
Step 2: Roast or Sauté the Veggies
1. Heat oven to 425°F (220°C) (or use a skillet if you prefer stovetop).
2. Toss carrots and onion with olive oil, cumin, paprika, coriander, salt, and pepper.
3. Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
Step 3: Make the Dressing
1. In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, parsley, dill (if using), salt, and pepper.
Step 4: Assemble the Salad
1. In a large bowl, combine warm lentils, roasted carrots and onions, and chickpeas.
2. Pour over the dressing while ingredients are still warm — this helps absorb the flavors.
3. Toss gently to coat.
Step 5: Serve
Serve warm or at room temperature.
Top with feta, nuts, or extra herbs if desired.
Notes & Tips
Make ahead: This salad keeps well in the fridge for up to 3 days — flavors deepen over time.
Add greens: Mix in arugula or spinach before serving for a fresh touch.
Protein boost: Add grilled chicken or poached egg for a full meal.
❓ Frequently asked questions FAQ
Q: Can I use canned lentils?
A: Yes — just rinse and drain them well. Warm them gently before adding to the salad.
Q: Can I make it oil-free?
A: Yes — use a bit of tahini or plain yogurt whisked with lemon juice instead of oil.
Q: What kind of lentils work best?
A: Green or brown lentils hold their shape best for salads; red lentils are
Nutrition information
Calories: ~360 kcal
Protein: 15g
Carbs: 42g
Fat: 14g
Fiber: 12g