Lentil and Chickpea Salad with Tahini Dressing

This dairy-free Lentil and Chickpea Salad with Tahini Dressing is a quick, nutritious, and protein-packed Ottolenghi-inspired dish that's perfect for two people and can be prepared in under 30 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Lentils:

Step 2

In a saucepan, combine the rinsed lentils with enough water to cover them by about an inch.

Step 3

Bring to a boil, then reduce the heat to a simmer. Cook for approximately 20 minutes or until the lentils are tender but not mushy. Drain any excess water and let them cool.

Step 4

Prepare the Tahini Dressing:

Step 5

In a small bowl, whisk together the tahini paste, lemon juice, minced garlic, and water until you have a smooth and creamy dressing. If it's too thick, you can add more water to reach your desired consistency. Season with salt and black pepper to taste.

Step 6

Assemble the Salad:

Step 7

In a large bowl, combine the cooked lentils, chickpeas, diced cucumber, diced tomato, chopped fresh parsley, and optional chopped mint.

Step 8

Pour the tahini dressing over the salad and toss everything together until well coated.

Step 9

Season with salt and black pepper to taste.

Step 10

Serve:

Step 11

Divide the lentil and chickpea salad into two serving bowls.

Step 12

Garnish with additional fresh herbs if desired.