Mediterranean Chickpea and Lentil Salad

Mediterranean Chickpea and Lentil Salad |

Spell it with me now. Med-i-terr-an-ean.

Fact. I can’t for the life of me get it correct on the first try. Ever. And I’ve had a lot of practice at this point. There were the mediterranean burgers. The mediterranean potato salad. And now this mediterranean chickpea and lentil salad.

And yet we still are not friends. It trips me up all the time. And then I get cranky because goodness gracious how on earth do I not have this down by now???

I have a little problem with being a total perfectionist, if you can’t already tell. But it’s okay, I’ve been this way my entire life. I’m used to it!

And secretly love it.

Mediterranean Chickpea and Lentil Salad |

You know what else I love? Lentils, that’s what. Smooth transition right there, eh?

Have you tried lentils? For years I thought the name was weird so I stayed away. Totally logical to make a decision like that based off a name right? I have no excuse for my behavior. But seriously, I’m glad I finally caved and gave them a try. Because now I buy bags and bags at a time to make sure I never run out. Apparently there is no middle ground with me.

Mediterranean Chickpea and Lentil Salad |

But my obsessions lead to things like this salad, so it’s all good. This dish is an excellent make-ahead lunch for the week or an easy dinner. Win win.

With tender lentils as a base, it’s jazzed up with plenty of delicious roasted veggies, like red onion, zucchini and eggplant. And while everything is still warm, you’ll toss it with a slightly lemony dressing, feta and a touch of fresh herbs.

And then serve it with lots of pita chips for a nice crunch.

Mediterranean Chickpea and Lentil Salad |

Lentils. I totally ♥ you.

Mediterranean Chickpea and Lentil Salad
Yield: 4 to 6 servings
For the salad:
  • 1 cup green lentils, picked through and rinsed
  • 2 ½ cups water
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 small eggplant, cut into ½ inch chunks
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, drained well
For the dressing:
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • freshly ground pepper, to taste
  • ¼ cup olive oil
  • ½ cup crumbled feta
  • 1 tablespoon minced fresh parsley
  1. Preheat the oven to 375ºF.
  2. To make the salad - add the lentils and the water to a medium saucepan. Bring to a boil then reduce the heat, partially cover with a lid and let simmer gently for about 20 to 25 minutes, until tender but not mushy (if the water evaporates before they are done cooking, add a little more as needed). Drain off any excess water.
  3. Meanwhile, add the red onion, zucchini and eggplant to a large rimmed baking sheet. Drizzle with the olive oil and then sprinkle with the salt. Toss to combine then spread in an even layer. Bake for about 15 minutes, stirring once halfway through, until tender. Transfer to a large bowl.
  4. Add the chickpeas and drained tomatoes to the bowl. When the lentils are done cooking, add them to the same bowl.
  5. To make the dressing - in a small bowl, whisk together the lemon juice, honey, vinegar, salt, oregano and pepper. Add in the olive oil and whisk vigorously until combined. Pour the dressing into the bowl with the lentils and toss to combine. Add in the feta and fresh parsley and toss again. Serve warm or at room temperature.

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  1. says

    I am so with you on the lentil (and farro) love, Ashley! I am sad that I didn’t try it for a long, long time, too. I was a very picky eater. I love lentils loaded with veggies or just warm with an egg on top. I could totally put this away for you.

  2. says

    I probably shouldn’t admit this, but there are so many words I just can’t get right! Especially the word vinaigrette, I make so many of them, yet I still haven’t learned how to spell it! Thank goodness for spell check! I think I hated lentils for a long time too, mostly because they were brown and mushy. Thankfully I love them now and I”m also in love with this salad! I’m always down for anything that has Mediterranean flavors :)

  3. says

    Haha, for the longest time I could not spell vinaigrette correctly. Every single time I would misspell it. It would drive me insane! I make the stuff on a regular basis and can’t spell it. But, finally I’ve got it down. 😀
    This salad looks delicious I have a bag of lentils just waiting to be used. This looks like the perfect way 😀

  4. says

    I am so thankful for autocorrect because it trips me up all of the time too!

    As hard as it is to spell, Mediterranean flavors are the best and so are lentils. I’m probably one notch below you on the obsession meter. Maybe.

    Naturally, this dish looks perfect to me in very way!

  5. says

    I have the same spelling error issue with that word. Also caribbean. I LOVE this recipe, Ashley! It would be fantastic to pack up and take on a summer picnic. I’d love it as a side for a BBQ meal too. Yum! Great flavour and texture combo happening here.

  6. says

    Oh man, I can’t spell that either without messing it up so I’m not even going to try right now haha :) I love love love chickpeas and lentils and they sound perfect with all those summer veggies and fire-roasted tomatoes! It looks amazing :)

  7. says

    I had a wonderful old chuckle at the beginning of this post, Ashley, because I cannot for the life of me think how to spell Mediterranean each time I use it, either … and the funniest thing is that I lived there for over a decade!! Ridiculous!
    Anyway, lucky I love all Mediterranean dishes enough to put up with looking it up each time. Absolutely love the combination of ingredients you’ve put in this salad. I’m a lentil-lover, too!

  8. Elisa @ Insalata di Sillabe says

    I love everything about this lentil salad! When I was younger I wasn’t a big lentils lover but I’ve slowly changed my mind about them. What I love the most is that I can make it ahead of time and have dinners ready for those busy evenings when I’m not in the mood for cooking!

    xo, Elisa

  9. says

    Oh man, I *love* lentils (always have, weirdly enough!) and this salad looks terrific! As luck would have it, I’ve got nearly all these things in my cupboard/fridge already!

  10. says

    I never ever ever spell Mediterranean right. Usually I just go ahead and look it up, haha. I’m not sure I’ve had lentils, at least not in awhile. I love everything you’ve combined into this salad though! Especially the feta, fresh herbs, and that dressing! :)

  11. says

    I’ve always had a thing for lentils – ever since I was a kid actually. My grandpa used them all the time in his cooking and I just loved them. Needless to say, I am beyond happy to see this amazing salad. Cannot wait to make and devour it!!

  12. says

    I definitely need to add some more lentils in my life. I forgot about those little things! I can’t for the life of me spell zucchini correctly on the first try and it drives me nuts. 😉

  13. says

    I love all the veggies combined with the lentils and chickpeas, it’s the perfect summer balance, but packs enough protein punch. And don’t get me started on spelling! You’re looking at the worst speller ever. And I’m an English teacher by trade, so it’s super embarrassing when I spell something wrong on the board!

  14. says

    what a great salad! you’re right- mediterranean is a hard word to spell! i spent a summer in nice, france on the mediterranean and we just called it the med. easy easy, no spelling issues there. :) you should start a new cuisine term…med cooking. :)

  15. says

    I love everything about this! I don’t make lentils enough, but I enjoy them every time I eat them. They’ll make a perfect base for this med-i-ter-ran-ean salad…and I always forget if that word has 2 t’s or 2 r’s or whatever. Doesn’t matter how you spell the word, because you’ve got the flavors down! This look dee-licious. :)

  16. says

    Med-i-ter-who? Med-i-ter-what??
    I too might have spelling problems – but – they will be easily fixed if I can med-i-ter-tate on this salad!!! So so much wonderfulness in this one – I adore chickpeas and lentils and combining them with fire roasted tomatoes and that dressing is brilliant!

  17. says

    Ha ha I actually thought I could spell Mediterranean too, but my spell checker totally got me! This salad looks so fresh and healthy! I am total chickpea addict, so I’m loving that you added these in here. And combined with the lentils sounds perfect, especially with that dressing!

  18. says

    haha, good thing for spell-check! Whenever I spell beautiful I have to say it out loud like B-E-A-U-tiful…and then I can spell it. I guess we all have those silly words that won’t stick in our minds! I love this healthy salad. It looks great!

  19. says

    These are the kind of meals I love to make over the weekend and put in containers to bring as my work lunch all week. This seems super hardy and filling. I’ve had lentil soup before, but I think that’s about it. I’ve never cooked with them before, but I really should start doing that!

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