Beans & Lentils/ Gluten Free/ Potatoes/ Salads/ Vegan/ Vegetables/ Vegetarian

Chickpea Lentil Salad Vegan

Chickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette.

Chickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete SavoristThe other day I had moment of inspiration.  It came while I was cleaning out and reorganizing the pantry. I was pairing up the canned beans and noticed I had one lone can of chickpeas.  For quite some time I had been letting a salad recipe idea with chickpeas and sweet potatoes stewing in my mind.  I couldn’t quite get it right in my head to want to try making something.  I hate wasting the food when I make a bad recipe, so I kept shelving the idea.   This lone can somehow caused an urgency within me to finish this recipe.
Then the next morning I was putting a post on Pinterest and I saw a pin for chickpea and lentil stew.  Something clicked from seeing that small picture and title and I was able to finish writing the recipe in my head.  Lentils were the missing puzzle piece in this recipe. I still was hung up on how to dress this salad.  Yogurt sauce or vinaigrette? I messaged my family and friends whom I often share ideas with and they were divided between the dressings.  However, they all seemed to agree on a strong dislike for chickpeas.  I value opinions, particularly their opinions, but I was standing by the chickpea.  I’m so glad I did.
The combination of the three with all the other elements was downright wonderful. Once I mixed it all together and it was deemed finished, I don’t think I ever took a bite with more trepidation (save it be the sushi a few weeks ago in California.)  I scooped a bite from the bowl, examined it, making sure I had all of the components on that spoon, smelled it, inhaled and held my breath.  I took the bite.  Chewed.  Swallowed.  Slammed the spoon down in pride and yelped “damn, that’s good” in a half surprised, half of-course-it’s-good, and half thank-heavens-it’s-good-relief.  And yes, I know, that’s one to many halves.Then I promptly ate several more bites and shared them with friends eagerly waiting for their bite. They all enjoyed it too.  One pointed out that a like from him was worth more, as he normally doesn’t like these types of things.  Love that humor!I wanted to create a full-flavored summer salad/side dish that could be served either room temperature or chilled.  I wanted to avoid dairy so if the dish was brought to an outdoor event where refrigeration was an issue, this dish would be just fine. Thus the Chickpea Lentil Salad Vegan was born.

Chickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete SavoristChickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete SavoristChickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete Savorist Chickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete SavoristChickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete SavoristChickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete SavoristChickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete SavoristChickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete Savorist

Chickpea & Lentil Salad

Course: Salad
Cuisine: American
Servings: 10
Author: Michelle De La Cerda
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Ingredients

  • 2 medium sweet potatoes
  • 1 bulb garlic
  • Olive oil/salt/pepper
  • 1/2 cup dried lentils
  • 1 can chickpeas; drained and rinsed
  • 2 cups water
  • 1 cup fresh cilantro; loosely packed & chopped
  • 1 small onion; diced
  • 1 yellow bell pepper; diced
  • 1/4 tsp . black pepper
  • 1/4 tsp . ground cumin
  • 1/4 tsp . ground coriander
  • Pinch of cinnamon
  • Salt to taste
  • 1/4 cup extra virgin olive oil
  • 4 tbsp . red wine vinegar

Instructions

  1. Heat the oven to 400°.
  2. Scrub the sweet potatoes clean and place them on a baking dish.
  3. Cut the top off the garlic bulb, exposing the still encased bulbs.
  4. Place the bulb on a piece of foil, drizzle some olive oil over the top, sprinkle salt and pepper.
  5. Seal the garlic in the foil, making sure it is sealed.
  6. Place it on the same baking sheet with the sweet potatoes.
  7. Place the pan in the oven and cook for 40-45 minutes, or until the sweet potatoes are fork tender.
  8. After about 20 minutes, flip the sweet potatoes over to help them cook evenly.
  9. While the sweet potatoes and garlic are roasting, put the lentils in a saucepan, add two cups of water and a bit of salt.
  10. Set it to boil.
  11. Cook for 30 minutes.
  12. They will be tender when done.
  13. In a small bowl, combine the cumin, black pepper, coriander, salt, and cinnamon.
  14. Mix well so there are no clumps of any one spice.
  15. Set aside.
  16. Dice the onion and bell pepper and place it in a large mixing bowl.
  17. Open, drain and rinse the chickpeas.
  18. Add to the mixing bowl along with the chopped cilantro.
  19. When the sweet potatoes are done, and slightly cooled, peel and cube them.
  20. Place them in a large mixing bowl that has the chickpeas, diced onions, and peppers.
  21. Toss it all gently together.
  22. Squeeze the roasted garlic out of the bulb and roughly chop it with a knife.
  23. Toss it into the bowl.
  24. Using a slotted spoon, spoon out the lentils from the cooking liquid
  25. Drain off as much liquid as possible, but leaving a bit clinging to the lentils-add them to the bowl.
  26. Toss all the ingredients together in the bowl then add the spices that have been reserved.
  27. Pour half over the ingredients, stir, then add the remaining spices.
  28. Take care to make sure the spices have been evenly distributed.
  29. In another small bowl, whisk together the olive oil and the vinegar until it is emulsified.
  30. Pour it over the ingredients in a large bowl and toss quickly, coating the entire salad in the vinaigrette.
  31. This is perfect served at room temp or chilled.

Chickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete SavoristChickpea Lentil Salad Vegan ~ Vegan summer salad of chickpeas, lentils, and sweet potatoes with roasted garlic, onions, peppers, warming spices, and fresh cilantro in a vinaigrette ~ The Complete Savorist

 

 

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30 Comments

  • Reply
    Brigid OHara Koshko
    June 17, 2014 at 6:27 am

    What a great salad! I like the that it can be served chilled or room temperature. My kids love sweet potatoes so this is something I am going to try.

    • Reply
      Michelle
      June 17, 2014 at 12:34 pm

      Brigid, I made this on Sunday and just ate some for lunch today. The flavors have intensified. It was still great. I’m torn on if I like it better room temp or chilled…leaning toward room temp. 🙂

  • Reply
    Miranda McCallister
    June 17, 2014 at 12:52 pm

    I gotta try this! and where the heck did you get those super cute elephants? salt and pepper shakers? adorable.

  • Reply
    Shannon
    June 17, 2014 at 1:34 pm

    This looks great. Thank you for sharing. I was also wondering where your salt and pepper shakers came from. Super fun.

  • Reply
    Michèle
    June 17, 2014 at 2:38 pm

    I am like you. I love chickpeas. What a great new recipe to try. Full of fiber and I like that you can eat it room temperature. Will make a nice lunch. I will be switching out the cilantro though to parsley. I am one of those crazy people who doesn’t like cilantro.

    • Reply
      Michele
      June 17, 2014 at 11:17 pm

      No cilantro…noooooo. 😉 I hated it too for along time, along with rosemary. Parsley will work nicely. Enjoy.

  • Reply
    melisa
    June 18, 2014 at 8:32 am

    This is so mediterranean! I LOVE lentils and chickpeas, this looks absolutely delicioius!

    • Reply
      Michelle
      June 18, 2014 at 12:28 pm

      Thank you Melissa. It was really good, the spice blend worked really well with the key ingredients. Hope you enjoy it too.

  • Reply
    Trish F
    June 18, 2014 at 11:06 am

    I don’t know, I must be weird because I like chickpeas. This sounds and looks like a delicious dish. Thanks for sharing

    • Reply
      Michelle
      June 18, 2014 at 12:31 pm

      Well Trish, you are in good company. I love those little guys. So full of buttery flavor and high in nutrition…what’s not to love? Thanks for stopping by. Hope you enjoy it.

  • Reply
    Naomi
    August 21, 2014 at 6:45 am

    yum, sounds like a great combination, although I would switch the cilantro too 🙂

    • Reply
      Michelle
      August 25, 2014 at 2:35 pm

      It was a great combo, Naomi. Maybe add parsley instead of cilantro?

  • Reply
    Robyn @ simply fresh dinners
    November 6, 2014 at 1:10 pm

    I try to include chickpeas as often as possible in my diet and this looks like a perfect way to do it. They’re a natural with sweet potatoes and you’ve created a beautiful salad here, Michelle. Love the lentils and garlic – you can never have too much garlic, right? Great dish!

    • Reply
      Michelle
      November 6, 2014 at 4:22 pm

      I love chickpeas for that very reason. Thank you so much Robyn!

  • Reply
    Christine | No Gojis No Glory
    November 7, 2014 at 8:23 pm

    A strong dislike for chickpeas? That’s surprising…they’re one of my favorite legumes! Fabulous recipe Michelle…love that you added cilantro. I’d put it in everything if I could. Lol

    • Reply
      Michelle
      November 7, 2014 at 8:43 pm

      I know, the chickpea is a wonderful legume! And I’m with you on the cilantro too!

  • Reply
    Judy@ImBoredLetsGo
    April 27, 2015 at 5:08 am

    Looks and sounds wonderful! I love to have these types of salads around to eat throughout the week. Must give this one a try!

    • Reply
      Michelle
      April 27, 2015 at 11:24 pm

      The flavors just get better the long they “chill”

  • Reply
    pam (Sidewalk Shoes)
    April 27, 2015 at 5:58 am

    So healthy and delicious!

    • Reply
      Michelle
      April 27, 2015 at 11:25 pm

      Agreed. Thank you Pam.

  • Reply
    Rebecca @ Strength and Sunshine
    April 27, 2015 at 6:01 am

    You nailed 3 of my top favorites! Chickpeas, lentils, and of course sweet potatoes! Love this! And all that garlic too 😉

    • Reply
      Michelle
      April 27, 2015 at 11:25 pm

      This is one of my favorite dishes, I love all those three as well.

  • Reply
    Alisa @ Go Dairy Free
    April 27, 2015 at 8:17 am

    Well, I’m glad you finally decided to use up those chickpeas – this recipe looks and sounds amazing! Love the sweet potato touch — pinned!

    • Reply
      Michelle
      April 27, 2015 at 11:27 pm

      Thank you Alisa! It really is a great salad to just have around.

  • Reply
    Laura
    April 27, 2015 at 8:32 pm

    I love this kind of one pot dish–so healthy, so vibrant, so much great flavor!

    • Reply
      Michelle
      April 27, 2015 at 11:30 pm

      Thank you Laura! I know some of your culinary likes and I think you’d enjoy this.

  • Reply
    Kim Beaulieu
    April 27, 2015 at 11:02 pm

    I have to admit I have never really tried chickpeas in recipes like this. I’m always curious about them but never sure if they would trigger ibs symptoms. Michelle, do you happen to know if they are ibs friendly? I’m an odd ball, I can do sugar, and even fruit but no dark greens or whole wheat. I can trigger with legumes too. I am now super curious whether I could try these out.

    • Reply
      Michelle
      April 27, 2015 at 11:34 pm

      That is a great question and one I cannot wholly answer. Legumes trigger another friend with IBS, so maybe they might for you as well. Do you trigger with lentils? I would hate to tell you to try even a small amount and then have an issue. I am sugar intolerant and my reaction is similar to those with IBS, so I never want to inflict that on anyone. Proceed with caution. 🙂

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