[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Premium 12 month plans only. Offer ends 18/06/24. See terms.
Lentil and chickpea salad with goat's cheese

Lentil and chickpea salad with goat's cheese

4
Points®
Total Time
10 min
Prep
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

Olive oil

2 tsp

Lemon juice

2 tsp

Cooked lentils

1 cup(s), green variety (200g) (see tip)

Canned chickpeas, rinsed and drained

1 cup(s), (175g)

Red onion

½ small, chopped

Fresh mint

cup(s), coarsely chopped

Soft goat's cheese

90 g, crumbled

Instructions

  1. 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.
  2. Divide among 4 reusable containers. Cover and refrigerate.
  3. Sprinkle with goat’s cheese just before serving.

Notes

TIP: To save time, cook lentils ahead so you’ve got them handy to throw into salads, wraps, soups and curries.