Lentil and chickpea salad with goat's cheese
This recipe pairs hearty lentils and chickpeas with fresh chopped mint and creamy goat’s cheese for a tasty contrast in flavour and texture. You can use regular green lentils or puy lentils, the French variety, which are smaller and darker green.
1 cup(s), green variety (200g) (see tip)
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
½ small, chopped
⅓ cup(s), coarsely chopped
Soft goat's cheese
90 g, crumbled
- Whisk oil and lemon juice in a large bowl. Add lentils, chickpeas, onion and mint. Season with salt and pepper and toss well to combine.
- Divide among 4 reusable containers. Cover and refrigerate.
- Sprinkle with goat’s cheese just before serving.
TIP: To save time, cook lentils ahead so you’ve got them handy to throw into salads, wraps, soups and curries.