Warm Chickpea & Lentil Salad with Carrots
A hearty warm salad made with soft lentils, roasted carrots, and buttery chickpeas, tossed in a tangy garlic herb dressing. It’s filling, vegan-friendly, high in fiber and protein, and full of Mediterranean flavors.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Ingredients
For the Salad
1 cup cooked lentils (brown or green; or ½ cup dry)
1 can (400g) chickpeas, drained & rinsed
2–3 carrots, cut into rounds or sticks
1–2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
½ tsp cumin
Fresh Add-ins
¼ cup parsley, chopped
1–2 tbsp green onions
2 tbsp toasted nuts
For the Warm Lemon-Herb Dressing
3 tbsp olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
½ tsp oregano
¼ tsp chili flakes
Salt & pepper, to taste
Instructions
1. Roast the Carrots
Preheat oven to 220°C (425°F).
Toss carrots with olive oil, salt, pepper, paprika, garlic powder, and cumin.
Spread on a baking tray and roast for 20–25 minutes, until golden and tender.
2. Warm the Chickpeas & Lentils
Option A: Quick skillet method
Heat 1 tbsp olive oil in a skillet.
Add chickpeas and lentils.
Saute 3–4 minutes until warm and lightly golden.
Lightly season with salt and pepper.
Option B: Microwave
Warm lentils and chickpeas for 1–2 minutes.
3. Make the Dressing
In a small saucepan or bowl, gently warm olive oil (do not boil).
Whisk in lemon juice, Dijon, garlic, oregano, chili flakes, salt, and pepper.
Keep warm—this makes the salad extra comforting.
4. Assemble the Salad
In a large bowl, add lentils and chickpeas.
Add roasted carrots.
Pour warm dressing over everything.
Toss gently to combine.
Finish with parsley, green onions, and toasted nuts.
Notes
Brown/green lentils hold shape best.
If carrots are large, slice thin for faster roasting.
You can also add spinach—it will wilt beautifully in the warm dressing.
Chickpeas can be roasted for extra crunch.
Tips
Cook lentils in broth + bay leaf for flavourful lentils.
For extra creaminess, add a spoon of tahini to the dressing.
Serve warm, not hot — flavors meld better.
Frequently Asked Questions
Q: Can I make this ahead?
Yes — store dressing separately and warm before serving.
Q: Can I add sweet potatoes?
Absolutely, they pair beautifully.
Q: Is it spicy?
No, only mild heat if you add chili flakes.
Nutritional Information
Calories: 350–400
Protein: 18g
Carbs: 45g
Fat: 12g
Fiber: 12–15g