Mediterranean lentil salad
Spain on a Fork · ♥ 1.2K likes · 14K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 190 g dry green lentils
Rinse the lentils in a colander under water.
Once boiling, lid the pot, lower to a low heat and simmer about 20 minutes until just cooked through.
Drain into a colander and rinse under cold water to stop the cooking and bring to room temperature; shake off excess water and transfer to a large bowl.
- 295 g cooked chickpeas
Drain and rinse the chickpeas, shake off excess water, add to the lentils.
- 50 g chopped red onion
- 75 g chopped red bell pepper
- 75 g chopped English cucumber
- 40 g sliced black olives
- 35 g crumbled feta cheese
Add red onion, red bell pepper, cucumber, black olives and feta.
Adding chickpeas, vegetables and feta
- 8 g chopped parsley
- sea salt
- freshly cracked black pepper
Add the parsley, season with sea salt and black pepper, mix until well combined.
- 45 ml extra virgin olive oil
- 15 ml fresh lemon juice
- 5 g Dijon mustard
- 2 cloves garlic
- 1 g dried oregano
- sea salt
- freshly cracked black pepper
In a separate bowl combine olive oil, lemon juice, Dijon, grated garlic, oregano, salt and pepper; whisk until well mixed.