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 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.
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
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Heat the oven to 400°.
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Scrub the sweet potatoes clean and place them on a baking dish.
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Cut the top off the garlic bulb, exposing the still encased bulbs.
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Place the bulb on a piece of foil, drizzle some olive oil over the top, sprinkle salt and pepper.
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Seal the garlic in the foil, making sure it is sealed.
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Place it on the same baking sheet with the sweet potatoes.
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Place the pan in the oven and cook for 40-45 minutes, or until the sweet potatoes are fork tender.
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After about 20 minutes, flip the sweet potatoes over to help them cook evenly.
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While the sweet potatoes and garlic are roasting, put the lentils in a saucepan, add two cups of water and a bit of salt.
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Set it to boil.
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Cook for 30 minutes.
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They will be tender when done.
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In a small bowl, combine the cumin, black pepper, coriander, salt, and cinnamon.
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Mix well so there are no clumps of any one spice.
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Set aside.
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Dice the onion and bell pepper and place it in a large mixing bowl.
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Open, drain and rinse the chickpeas.
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Add to the mixing bowl along with the chopped cilantro.
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When the sweet potatoes are done, and slightly cooled, peel and cube them.
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Place them in a large mixing bowl that has the chickpeas, diced onions, and peppers.
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Toss it all gently together.
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Squeeze the roasted garlic out of the bulb and roughly chop it with a knife.
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Toss it into the bowl.
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Using a slotted spoon, spoon out the lentils from the cooking liquid
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Drain off as much liquid as possible, but leaving a bit clinging to the lentils-add them to the bowl.
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Toss all the ingredients together in the bowl then add the spices that have been reserved.
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Pour half over the ingredients, stir, then add the remaining spices.
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Take care to make sure the spices have been evenly distributed.
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In another small bowl, whisk together the olive oil and the vinegar until it is emulsified.
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Pour it over the ingredients in a large bowl and toss quickly, coating the entire salad in the vinaigrette.
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This is perfect served at room temp or chilled.
30 Comments
Brigid OHara Koshko
June 17, 2014 at 6:27 amWhat 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.
Michelle
June 17, 2014 at 12:34 pmBrigid, 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. 🙂
Miranda McCallister
June 17, 2014 at 12:52 pmI gotta try this! and where the heck did you get those super cute elephants? salt and pepper shakers? adorable.
Michelle
June 17, 2014 at 2:02 pmMiranda, Thank you, I hope you love it. The elephants are indeed salt and pepper shakers. They were a gift to me. They are by Jonathan Adler. I went to his website to see if they were still available and they are. 🙂
https://www.jonathanadler.com/elephant-salt-and-pepper/?xid=897f807fa32d0577787421ee1f6e8810
Shannon
June 17, 2014 at 1:34 pmThis looks great. Thank you for sharing. I was also wondering where your salt and pepper shakers came from. Super fun.
Shannon
June 17, 2014 at 2:04 pmShannon, It was really good and a hit at the father’s day dinner. The S/P shakers were a gift to me from a friend. They are a Jonathan Adler design. They happen to still be available on his website.
https://www.jonathanadler.com/elephant-salt-and-pepper/?xid=897f807fa32d0577787421ee1f6e8810
Michèle
June 17, 2014 at 2:38 pmI 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.
Michele
June 17, 2014 at 11:17 pmNo cilantro…noooooo. 😉 I hated it too for along time, along with rosemary. Parsley will work nicely. Enjoy.
melisa
June 18, 2014 at 8:32 amThis is so mediterranean! I LOVE lentils and chickpeas, this looks absolutely delicioius!
Michelle
June 18, 2014 at 12:28 pmThank you Melissa. It was really good, the spice blend worked really well with the key ingredients. Hope you enjoy it too.
Trish F
June 18, 2014 at 11:06 amI don’t know, I must be weird because I like chickpeas. This sounds and looks like a delicious dish. Thanks for sharing
Michelle
June 18, 2014 at 12:31 pmWell 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.
Naomi
August 21, 2014 at 6:45 amyum, sounds like a great combination, although I would switch the cilantro too 🙂
Michelle
August 25, 2014 at 2:35 pmIt was a great combo, Naomi. Maybe add parsley instead of cilantro?
Robyn @ simply fresh dinners
November 6, 2014 at 1:10 pmI 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!
Michelle
November 6, 2014 at 4:22 pmI love chickpeas for that very reason. Thank you so much Robyn!
Christine | No Gojis No Glory
November 7, 2014 at 8:23 pmA 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
Michelle
November 7, 2014 at 8:43 pmI know, the chickpea is a wonderful legume! And I’m with you on the cilantro too!
Judy@ImBoredLetsGo
April 27, 2015 at 5:08 amLooks and sounds wonderful! I love to have these types of salads around to eat throughout the week. Must give this one a try!
Michelle
April 27, 2015 at 11:24 pmThe flavors just get better the long they “chill”
pam (Sidewalk Shoes)
April 27, 2015 at 5:58 amSo healthy and delicious!
Michelle
April 27, 2015 at 11:25 pmAgreed. Thank you Pam.
Rebecca @ Strength and Sunshine
April 27, 2015 at 6:01 amYou nailed 3 of my top favorites! Chickpeas, lentils, and of course sweet potatoes! Love this! And all that garlic too 😉
Michelle
April 27, 2015 at 11:25 pmThis is one of my favorite dishes, I love all those three as well.
Alisa @ Go Dairy Free
April 27, 2015 at 8:17 amWell, I’m glad you finally decided to use up those chickpeas – this recipe looks and sounds amazing! Love the sweet potato touch — pinned!
Michelle
April 27, 2015 at 11:27 pmThank you Alisa! It really is a great salad to just have around.
Laura
April 27, 2015 at 8:32 pmI love this kind of one pot dish–so healthy, so vibrant, so much great flavor!
Michelle
April 27, 2015 at 11:30 pmThank you Laura! I know some of your culinary likes and I think you’d enjoy this.
Kim Beaulieu
April 27, 2015 at 11:02 pmI 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.
Michelle
April 27, 2015 at 11:34 pmThat 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. 🙂