Chickpea-Lentil Salad

This salad is a rare healthy favorite for my picky husband. It’s best in the summer months when fresh local tomatoes are available. We eat it as a light dinner, or as a side dish for summer BBQs. Enjoy!

Step: 1

Combine chickpeas and lentils in a large bowl. Mix in cucumber, tomatoes, and red onion.

Step: 2

Stir olive oil, red wine vinegar, garlic powder, cumin, and salt together in a small bowl. Pour over the chickpeas and lentils; mix to combine. Carefully fold in avocado and feta cheese.

Per Serving: 508 calories; protein 20.1g; carbohydrates 65g; fat 20.4g; cholesterol 16.7mg; sodium 903.1mg.

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