I’ve eaten this chickpea lentil salad 3 times in the past two days. I’ve found myself wandering to the fridge and forking leftover bites into my mouth, just like I would if cookies were sitting, taunting me on the counter.

But this is salad, not cookies, so I'm all about keeping this stocked in my kitchen 24/7.

Chickpea Lentil Salad with Shallot White Wine Vinaigrette | edibleperspective.com

So what is it about this salad that makes me keep coming back for more?

TEXTURE! I used a mix of creamy and crunchy textures and the chew factor alone has me hooked. Then there’s the salt component. Feta and olives both add the perfect amount of salt and a bit of tang.

Chickpea Lentil Salad with Shallot White Wine Vinaigrette | edibleperspective.com

Then it’s the crisp and zesty baby greens (I used Kale Italia, my favorite blend from Earthbound Farm) that weave through the other ingredients without taking over. I just love the mix of earthy, peppery, and bitter flavors in that greens mix.

Lastly, the dressing! This is going to be my new staple salad dressing. It’s tangy, savory, and just mildly sweet. The shallot adds just the right amount of oniony, garlic flavor without overwhelming.

Chickpea Lentil Salad with Shallot White Wine Vinaigrette | edibleperspective.com

I even think the salad haters will love this recipe.

Chickpea Lentil Salad with Shallot White Wine Vinaigrette | edibleperspective.com

I’ve included a few tips after the recipe if you want to pack this salad for weekday lunches.

Chickpea Lentil Salad with Shallot White Wine Vinaigrette | edibleperspective.com

Tag your salads (and any other recipes of mine that you make!) on instagram: #edibleperspective

Chickpea Lentil Salad with Shallot White Wine Vinaigrette | edibleperspective.com

Print Recipe!

Chickpea Lentil Salad with Shallot White Wine Vinaigrette

gluten-free, vegan option yields 2-4 servings

for the dressing:

1/4 cup minced shallot
3 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon stone ground mustard
1/2 teaspoon honey (or maple syrup)
1/4 - 1/2 teaspoon salt
1/4 teaspoon pepper

for the salad:

1 large chopped avocado
1 lemon
1 1/2 cups cooked chickpeas (rinsed + drained)
3/4 cup cooked black lentils (rinsed + drained)
1/4 cup sliced kalamata olives
3-4oz goat or sheep’s milk feta (omit if vegan + add chopped, sun-dried tomatoes instead)
2-3 handfuls zesty baby greens (I used Kale Italia)
sat + pepper

Place all dressing ingredients in a jar. Seal and shake vigorously until well combined. Let sit for at least 10 minutes. Taste and adjust to your taste buds. For more acidity, add more vinegar, etc.

After chopping the avocado toss with a bit of lemon juice (to help prevent browning). In a large mixing bowl combine all salad ingredients together. Pour about half the dressing overtop and toss with salad tongs or a large fork and spoon to thoroughly coat. Top with a big squeeze of lemon and salt + pepper. Taste and adjust if needed. Serve immediately.

Lunch packing method: Combine all salad ingredients except for the greens in a storage container. Toss with dressing. Add greens on top and close the lid. Once ready to eat, shake to the combine the greens. This will help keep them crisp. The avocado may brown slightly if preparing ahead of time.

Chickpea Lentil Salad with Shallot White Wine Vinaigrette | edibleperspective.com

Pass the fork.

Ashley

psst!

Winner of Gina's book giveaway, HIIT It! is: Jamie K

Winner of the illustrated print giveaway from Task & Tool is: Christina (from, The Beautiful Balance)

Congrats! I will be emailing you both very soon!

Kale + Brussels Sprout Fruit and Nut Salad

gluten-free, vegan option // yields 4 servings or 2 meal-sized servings

1 head lacinato kale, de-stemmed

8-10 brussels sprouts

1 large crisp apple

3/4 cup tart dried cherries

3/4 cup roasted salted pistachios

2-3 ounces sheep’s milk feta

3-4 tablespoons fresh lemon juice

3-4 tablespoons extra virgin olive oil

salt + pepper to taste

Stack kale leaves on top of one another and roll in half (lengthwise) to gather them up. Slice into thin ribbons. Place in a large bowl. Shred brussels with a mandolin or slice thinly with a sharp knife. Discard stem ends. Place in the bowl.

Add 3 tablespoons of lemon juice, 3 tablespoons of olive oil, and a pinch or two of salt and pepper. Thoroughly massage into the greens. Place in the fridge for 10-15 minutes (optional but helps dressing absorb and soften the greens just slightly).

Crumble 2-3oz of feta over the greens and massage in. Taste the greens and add more lemon, olive oil, salt, and/or pepper if needed. Thinly slice the apple and rub with a squeeze of lemon juice. Add to the salad along with the pistachios and cherries.

Serve.

Store leftover in a sealed container and add more lemon/olive oil if needed the following day.

Notes: Keeps well for 1-2 days but pistachios will soften a bit. Best served for a crowd same day as it was made. To make this vegan, simply leave off the feta and add an extra pinch of salt and lemon.