Lentil Chickpea Salad is a high-protein, plant-based, vegan dish that's simple, easy, and incredibly satisfying, made with hearty lentils and chickpeas.
It's filling yet light, making it ideal for meal prep, a nourishing side, or a light lunch or dinner.
If you love this recipe, you might also enjoy my chickpea quinoa pumpkin salad or beetroot pumpkin chickpea salad.
Lentil chickpea salad is one of those easy salad recipes I always come back to when I want something wholesome, quick, and protein-packed without overthinking lunch or dinner.
The soft lentils and creamy garbanzo beans pair perfectly with juicy tomatoes and fresh parsley, while the olive oil, lemon juice, cumin, oregano, and black pepper bring bright, cozy Mediterranean flavors.
It's fresh yet comforting, light but deeply satisfying, and even better the next day.
If you enjoy simple, nourishing salads like this, you'll also love my quinoa brown rice salad, arugula chickpea quinoa salad, and vegan tuna salad.
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🍅Ingredients
- Lentils: I used cooked green lentils, but brown or black lentils work well too.
- Chickpeas: Add plant-based protein and a creamy texture.
- Tomatoes: Bring freshness, juiciness, and natural sweetness.
- Red onion: Adds a mild, zesty bite and subtle crunch. You can also use a yellow or white onion if you prefer.
- Fresh parsley: Adds a bright, herby flavor.
- Salad dressing: Extra virgin olive oil, lemon juice, ground cumin, oregano, ground black pepper, and salt.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Lentil Chickpea Salad
Prepare the base: Add the cooked lentils, chickpeas, tomatoes, and fresh parsley to a large bowl
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, cumin, oregano, salt, and black pepper until well mixed.
Combine and serve: Pour the dressing over the salad, toss until evenly coated, and serve right away or chill for later to let the flavors develop.
📋Substitutions & Variations
- Chickpeas substitute: White beans or cannellini beans work well if that's what you have on hand.
- Tomatoes: Use cherry tomatoes, grape tomatoes, or diced red bell pepper for a less juicy option.
- Herbs: Replace parsley with fresh cilantro, dill, or a mix of fresh herbs.
- Extra texture: Toss in cucumber, radishes, or olives for more crunch and flavor.
- Add cheese: Add dairy-free cheddar, vegan burrata, or hemp parmesan for a cheesy, indulgent twist.
💡Marinela's Tips
- Time-saving shortcut: Use canned lentils and chickpeas to make this salad super fast without losing any of its fresh, delicious flavor.
- Flavor layering: Let the salad sit in the fridge for 30-60 minutes after tossing to let the dressing fully meld with the lentils and chickpeas.
- Adjust acidity: Taste before serving and add extra lemon juice or a splash of vinegar if you want a brighter, tangier salad.
❓Frequently Asked Questions (FAQ's)
Yes! It's perfect for meal prep and stays fresh in the fridge for 2-3 days
Green, brown, or black lentils hold their shape well, while red lentils are too soft.
🥙Serving Suggestions
📖 Recipe
Vegan Lentil Chickpea Salad
Equipment
- 1 Salad Bowl
Ingredients
- 2 ½ cups cooked green lentils
- 1 ½ cups cooked chickpeas
- 2 tomatoes chopped
- 1 red onion chopped
- 1 bunch parsley chopped
Salad Dressing
- 2 tablespoons olive oil extra virgin
- 4 tablespoons lemon juice freshly squeezed
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon ground black pepper
- ¾-1 teaspoon salt
Instructions
- Add lentils, chickpeas, tomatoes, red onion, and parsley to a large bowl and gently toss.2 ½ cups cooked green lentils, 1 ½ cups cooked chickpeas, 2 tomatoes, 1 red onion, 1 bunch parsley
- Whisk olive oil, lemon juice, cumin, oregano, salt, and black pepper in a small bowl.2 tablespoons olive oil, 4 tablespoons lemon juice, ½ teaspoon ground cumin, ½ teaspoon oregano, ¼ teaspoon ground black pepper, ¾-1 teaspoon salt
- Pour the dressing over the salad, toss until evenly coated, and enjoy immediately or chill for later.
Notes
- Use canned lentils and chickpeas for a super quick version without losing flavor.
- Let the salad sit in the fridge for 30-60 minutes to let the dressing fully meld.
- Adjust acidity by adding extra lemon juice or a splash of vinegar to taste.
- Store in an airtight container in the fridge for 2-3 days-toss before serving.
Nutrition
If you try this lentil chickpea salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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