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5 from 4 votes

Chickpea and Lentil Salad (Koshari Salad)

A healthier spin on our popular Koshari recipe, this Chickpea and Lentil Salad is hearty, healthy, and budget-friendly. Topped with a homemade spicy cumin vinaigrette, it’s an easy recipe that will fill you up and leave you feeling great!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: dinner, lunch, Main Course, Salad
Cuisine: American, egyptian
Keyword: chickpea and lentil salad, koshari recipe, lentil salad recipe, salad recipe
Servings: 6 servings
Author: Food Dolls

Equipment

Ingredients

For the Chickpea and Lentil Salad:

  • 2 cups uncooked brown lentils soaked for 30 minutes in cold water
  • 4 ounces dry ditalini pasta
  • 8 ounces arugula
  • 1 ½ cups tomatoes chopped
  • ½ cup red onion
  • 1 ½ cups English cucumber chopped
  • 1 15 ounce can chickpeas rinsed and drained
  • 1 cup fried onions

For the Spicy Cumin Vinaigrette:

  • 1/3 cup olive oil
  • 1/2 cup white vinegar
  • 4 cloves garlic grated
  • 2 1/2 teaspoons ground cumin
  • 1 ½ teaspoons salt or to taste
  • 1 ½ - 2 teaspoons cayenne pepper + more or less to taste
  • 1 teaspoon ground black pepper

Instructions

  • In a large pot, submerge the lentils in water. Soak for 30 minutes.
    2 cups uncooked brown lentils
  • Drain and rinse the lentils. In a large pot over high heat, add the lentils and 5 cups of water. Bring the ingredients to a boil. Then, reduce the heat to medium, and cook for 20-25 minutes or until the lentils are tender. Drain and cool slightly. Set aside.
  • Cook the pasta according to the package instructions until al dente. Set aside.
    4 ounces dry ditalini pasta
  • In a large bowl, add the cooked lentils, pasta, arugula, chopped veggies, and chickpeas. Mix to combine.
    8 ounces arugula, 1 ½ cups tomatoes, ½ cup red onion, 1 ½ cups English cucumber, 1 15 ounce can chickpeas
  • In a mason jar, add all of the ingredients for the dressing. Mix until smooth.
    1/3 cup olive oil, 1/2 cup white vinegar, 4 cloves garlic, 2 1/2 teaspoons ground cumin, 1 ½ teaspoons salt or to taste, 1 ½ - 2 teaspoons cayenne pepper + more or less to taste, 1 teaspoon ground black pepper
  • Pour the dressing over the prepared salad, and toss to combine.
  • Top with fried onions, and serve immediately.
    1 cup fried onions
  • Store in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 565kcal | Carbohydrates: 74g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 890mg | Potassium: 1096mg | Fiber: 25g | Sugar: 5g | Vitamin A: 1767IU | Vitamin C: 17mg | Calcium: 152mg | Iron: 7mg