Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
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 TomatoesChickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Recipe by
Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More
Cuisine: Mediterranean
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

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Ingredients:
  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 1 cup French or Puy lentils
  • 1 small red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 large jalapeño, seeded and finely chopped
  • 1 zucchini, finely chopped
  • 6 to 8 marinated sun-dried tomatoes
  • 1 1/2 cups (1 batch) sun-dried tomato dressing
  • 1/2 cup of fresh basil leaves, cut into strips
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and transfer to a large bowl.

  • Meanwhile, rinse the lentils and transfer to a medium saucepan. Cover with 4 cups of water, then bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the lentils are tender. Drain and add to the bowl of chickpeas.

  • Add the onion, red pepper, jalapeño, zucchini and sun-dried tomatoes, and pour in the dressing. Toss until everything is evenly coated with the dressing. Now add the fresh basil leaves and a pinch of salt and toss again gently.

  • Serve chilled or at room temperature.

Makes 4 to 6 servings
Chickpea and Lentil Salad with Zucchini and 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

13 comments:

Priya (Yallapantula) Mitharwal said...

I like the idea of adding sun dried tomato and dressing :)

bellini valli said...

The4 salad is delicious Lisa, and congrats on being published too:D

Johanna GGG said...

great flavours - I think zucchini and sun dried tomatoes is just perfect

The Food Hunter said...

This does look yummy! Congratulations on having your recipe published

Sarah @ Mum In Bloom said...

I stumbled onto your blog today and am so glad I did :) I'm a new follower and look forward to reading many more recipes!

Brownieville Girl said...

This looks really fantastic - I'm going to try it very soon.

Thanks :-}}

baby cribs said...

I like the idea of this dish. This is something so new to me and also a healthy one.

eatme_delicious said...

How exciting to have your recipe published! :) You keep posting things from Once Upon A Tart, convincing me I must buy it!

Lisa said...

Ashley, you must get a copy of the book. It's fabulous!

Emily said...

This was just what I was in the mood for tonight. It was perfect and filling, not too mention I'm always on the look out for new ways to use all the sun dried tomatoes I just bought in bulk. Thanks for posting about this!

Hannah said...

Amazing salad!! Even the smell before we sat down to dinner was just tantalizing. And, it tasted even better.

Spice Rack said...

Wonderful dish, did you just stir fry this one? It looks like a nutty meal or a juicy meal.

Dan said...

Yum, I was so inspired to make a very similar salad!
Thanks so much!