Lentil Chickpea Salad

We are getting our hot weather now - welcome summer! We actually have no rain in the forecast for the coming 10 days. Really? After that, everything will get back to our Seattle normal. In the meantime, I am going to enjoy our summer weather. I am posting this new recipe from Hannah Freese, RD that is my new favorite summer salad recipe. I made it last weekend and it actually tasted better during the week after it sat for awhile when all the flavors had time to blend together. So, be sure and make the whole recipe because it tastes really good leftover. I've been eating beans everyday as part of Hannah's eating program and now this recipe is my new go-to bean dish. Before, I was eating homemade refried beans everyday. I buy the pinto beans in bulk and put a cup or two in salted water on the stove to cook in the morning. I use enough water to cover the beans to about 2-3 inches. They cook about 3 hours until soft and creamy. They taste so much better than the canned beans, honestly. I'll keep them in the fridge and take some out everyday to fry in a pan with a little olive oil as I mash them up real good, then grate cheese on them. They are so satisfying that they do a really good job at curbing my appetite, plus they provide good protein, fiber, and antioxidants, as well as being high in folate to build your red blood cells. It's too hot for making refried beans now and I prefer something cold out of the fridge like this bean recipe. Want some other good summer salad recipes? Try these. There are lots to choose from.

Thai Chicken Peanut Pepper Salad

Quinoa and Edamame Salad

Cheeseburger Dinner Salad

Tuna Chickpea Pantry Salad

Persian Chopped Salad

Quinoa Chickpea Tabbouleh

Almond Broccoli Protein Salad

Creamy Sesame Coleslaw

Green Goddess Salad with Tuna

Chopped Salad with Feta, Lime and Mint

Berry Spinach Salad with Spicy Maple Sunflower Seeds

Asian Cabbage Salad

Nicoise Salad

Salmon, Spinach and Avocado Salad

Pasta Coleslaw

Quinoa Salad with Asparagus, Peas, Avocado and Lemon Basil Dressing

Watercrest and Mango Salad

Italian Chopped Salad

Chinese Chicken Salad

Caprese Salad

Asian Pasta Salad

Couscous and Black Bean Salad

Makes 4 servings

1 cup green lentils, cooked and drained
2 cups chickpeas (garbanzo beans), cooked and drained
1/2 cup red onion, small and diced
1 red bell pepper, diced
1 tomato, large, diced
1/4 cup parsley, chopped
2 Tbsp. olive oil
2 Tbsp white wine vinegar
1/2 tsp. oregano
1/4 tsp. sea salt

1. Cook lentils by measuring 1/2 cup dried lentil and add to a pot with 2-3 cups of water. Bring to a boil and then reduce heat to a slow simmer. Cover pot and cook for about 20 minutes. Drain and cool.

2. Add all ingredients to a large bowl. Mix well. Taste and adjust flavor, if desired.

Notes: additional toppings if desired - feta cheese, olives, fresh dill

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Sylvia's Scenario

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