Lentil and Chickpea Salad

Lentil and Chickpea Salad
Photo: Quentin Bacon


Makes 4 servings (serving size: 1 1/4 cups salad)

Nutritional 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


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


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.