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lentil and chickpea salad recipe
recipe lentil and chickpea salad tahini
ingredients magazine slc

1 cup dried green lentils
2 garlic cloves
Sage sprigs

Tahini Dressing
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 Tablespoons tahini paste
2 lemons, juiced
2 Tablespoons olive oil

Salad Ingredients
14 ounces cooked chickpeas
1 red onion
1/4 cup cilantro
1/4 cup feta cheese
2 Tablespoons sesame seeds

Cook lentils, garlic, sage, and two cups of water in a sauce pot over medium heat. Bring to simmer, reduce heat to low and cook lentils until tender - about thirty minutes. Drain and cool lentils. Discard the sage. Reclaim garlic. 2 1/2 cups of cooked lentils.

Crush and mix coriander and cumin together. Mash cooked – reclaimed garlic cloves to paste. Combined garlic, tahini, lemon juice, olive oil, and 2 Tablespoons water. Whisk together and season with crushed spices.

Slice red onion into thin slices and wash in cold water. Mix onions with a little lemon juice and oil. Toss onions together with cilantro, feta cheese, and sesame seeds. Season with salt and pepper. Toss lentils and chickpeas together. Pour in tahini dressing, mix well. Top salad off with red onion and feta cheese.