This must be one of the tastiest salads I have ever prepared. I was inspired to make it in response to this month's No Croutons Required Challenge. The theme this month is zucchini. I adapted the recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. These gentlemen say this is one of the most popular recipes on their menu, and after making this salad, I can see why. Buttery soft chickpeas and earthy French lentils combine beautifully with fresh crunch vegetables, fresh basil and a sweet tangy sun-dried tomato dressing. The key to a nice crunchy salad is to dice the vegetables to match the size of the chickpeas.
I think the addition of corn and black beans would go well with this salad.
I am also excited to note that one of my recipes is included in a book from PositScience. 50 bloggers have been represented in this cookbook focusing on brain-healthy recipes.
|Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes|
|Recipe by Lisa Turner|
Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More
Published on June 17, 2010
Simple and delicious summer salad of buttery soft chickpeas, earthy French lentils, crunchy fresh vegetables and sweet tangy sun-dried tomatoes
Other salads from Lisa's Vegetarian Kitchen to be enjoyed:
Vegetarian Caesar Salad
Chickpea Salad with Goat Cheese, Olives and Arugula
Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini
Puy lentil, Feta and Roasted Red Pepper Salad
On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens
Audio Accompaniment: River Made No Sound by Pan American