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Lentil and Chickpea Salad

Photo: Quentin Bacon
Yield Makes 4 servings (serving size: 1 1/4 cups salad)

Ingredients

  • 1 tablespoon olive oil
  • 2 yellow onions, peeled and sliced
  • 3 garlic cloves, finely chopped
  • 6-8 Swiss chard leaves, julienned (stalks removed)
  • 6 cups water
  • 3/4 cup dried petite green lentils
  • 2 teaspoons salt
  • 1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained
  • 1 tablespoon pomegranate molasses (available at Whole Foods)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 361
  • fat 12 g
  • satfat 2 g
  • monofat 8 g
  • polyfat 2 g
  • protein 17 g
  • carbohydrate 49 g
  • fiber 15 g
  • cholesterol 0.0 mg
  • iron 7 mg
  • sodium 612 mg
  • calcium 122 mg

How to Make It

  1. Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan. Add onions to pan; sauté until soft, about 8 minutes. Reduce heat to medium; add garlic. Cook until onions are caramelized, about 20 minutes. Add Swiss chard leaves; cook until wilted and tender, about 5 minutes. Place 6 cups water in a pan; bring to a boil. Add lentils to pan. Reduce heat, and simmer; cook until tender, about 15 minutes. Add 2 teaspoons salt; let sit 5 minutes to absorb. Drain lentils; cool on a baking sheet. Combine chickpeas, lentils, chard-and-onion mixture, pomegranate molasses, lemon juice, 2 tablespoons olive oil, and 1/8 teaspoon each of salt and pepper.