Balsamic Marinated Lentil Chickpea Salad

Brown-rimmed white bowl filled with lentils and chickpeas on a wood table with parsley and half of a lemon in the background.

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Balsamic Marinated Lentil Chickpea Salad

Balsamic marinated lentils and quinoa are served over hummus and quinoa in this meal prep lunch recipe.

Prep Time10

Cook Time20

Chill Time1

Total Time30

Course: Salad

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 631kcal

Author: Cassidy Reeser, MS, RD

Ingredients

For the balsamic mainade

⅓ cup olive oil
¼ cup balsamic vinegar
2 tablespoons lemon juice from 1 medium lemon
zest of one lemon
1 teaspoon Dijon mustard
1-3 teaspoons honey adjust to taste
pinch of salt
freshly ground black pepper to taste

For the salad

1 cup dry quinoa
2 cups water or vegetable broth
15 ounce can lentils drained and rinsed; see note #1
15 ounce can chickpeas drained and rinsed
1 medium English cucumber
½ cup pitted green olives
½ cup sliced almonds
½ cup feta optional
¼ cup freshly chopped parsley
hummus for serving
pita chips for serving
salt & freshly ground black pepper to taste
lemon wedges for serving

Instructions

Combine quinoa, 2 cups of water, and a pinch of salt in a medium sauce pot. Bring to a boil. Reduce to a gentle simmer and cover, simmering until the water is fully absorbed, about 15 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
Meanwhile, make the balsamic vinaigrette in a jar or bullet blender. Start with 1 teaspoon of honey and add the remaining 1-2 teaspoons, to taste.
Add the drained chickpeas and lentils to a large bowl. Pat dry with a paper towel. Add the balsamic vinaigrette, tossing to combine. Set aside while preparing the other recipe components.
Slice the a cucumber in half lengthways, using a spoon to scoop out the seeds. This helps the salad keep longer. Slice each half into half moons.
Roughly chop the olives.
Add the almonds to a medium skillet. Toast over medium heat until aromatic and starting to brown, stirring occasionally, about 5 minutes. Finish with a pinch or two of salt.
Add the sliced cucumber, chopped olives, toasted almonds, feta, and chopped parsley to the lentils and chickpeas. Toss to combine. Add salt and pepper, to taste.
For best results, cover and chill the lentils and chickpeas for at least half an hour. Transfer the quinoa to a shallow dish and chill for at least 1-2 hours.
To assemble each serving, spread a large scoop of hummus on the bottom of a plate or bowl. Top with a few scoops of quinoa. Squeeze the quinoa with a wedge of lemon, then top with a few scoops of the marinated ingredients. Serve with pita chips and enjoy!

Video

Notes

Chill time: To be honest, I don't usually chill my quinoa before eating the first serving of this salad because I enjoy a hot-and-cold flavor combo. The chill step does allow the flavors to further develop and creates a more flavorful result.
For meal prep: If meal prepping this for lunches, you can divide it between containers or make Mason Jar Salads! I recommend layering it this way (bottom to top): marinated lentils and chickpeas, quinoa, hummus. Dump it out into a bowl or shake it up and eat from the jar!

Nutrition