Cooked - Crispy Lentil Salad & Hummus

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Lentil Salad & Hummus

1.0

420g can lentils, drained, rinsed and pat dry

Drizzle of olive oil

1 tsp paprika

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

Pinch of salt and black pepper

1 small red onion, finely diced

1 large bunch of parsley, finely chopped (roughly 2-3 cups chopped)

Handful of mint, finely chopped

1 cucumber, finely diced

1 large tomato, finely diced

Juice from 1 lemon

2-3 tsp olive oil

Pinch of salt

⅓ cup fresh pomegranate seeds

400g can chickpeas, drained and rinsed

1.5 tbsp olive oil

Pinch of salt, to taste

Juice from 1 lemon

¼ cup tahini

1 small garlic clove

Water to thin if needed

Preheat oven to 200°C/400°F
Mix the seasoning and spices in a bowl
Add lentils on a baking tray lined with parchment paper
Add the olive oil and seasoning and toss to coat
Place in the oven and bake for 30 minutes, until lentils are crispy, tossing halfway through
For the salad, add the parsley, mint, onion, tomato, cucumber, pomegranate, olive oil, lemon juice, salt and pepper in a bowl and toss to combine
Add the hummus ingredients to a blender or processor and blend until creamy
If eating straight away, toss the lentils through the salad; if prepping ahead, keep lentils separate to prevent going soggy
To assemble, add the hummus on the base of a bowl, top with salad and lentils and enjoy

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 31 weeks ago

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