Warm lentil salad with chickpeas

A really good lentil salad with chickpeas and warm spices.
I often serve this lentil salad alongside a good beef patty with a fried egg, a chicken breast or similar – it is pleasantly filling and goes with most things.
Serve it with a generous dollop of crème fraîche on top and a good sprinkling of parsley, which go beautifully with the warm spices.

Warm lentil salad with chickpeas

Recipe for a warm lentil salad with chickpeas and warm spices.

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4.82 from 11 votes

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Course: Salad, Side dish

Cuisine: Gourministeriet, Middle Eastern

Total Time: 30 minutes minutes

Change servingsServings: 4 servings

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Ingredients

• ▢ 400 ml green or brown lentils, cooked according to the packet instructions and rinsed in cold water
• ▢ 2

  tins of chickpeas, rinsed and drained
• ▢ 1

  onion, finely chopped

• ▢ 4 spring onions, finely sliced – save the green tops for garnish
• ▢ 3 cloves garlic, finely chopped or grated
• ▢ 2 handfuls

  flat-leaf parsley, roughly chopped

• ▢ 3 tsp

  ground cumin

• ▢ 1 1/2 tsp

  ground coriander

• ▢ 1 lime, the juice – add to taste
• ▢

  Olive oil

• ▢

  Salt and pepper

• ▢

  Finely chopped parsley and spring onion, to top

• ▢

  Crème fraîche, to top

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Method

• Heat a little olive oil in a frying pan and sauté the onion, spring onions and garlic for a couple of minutes.
• Add the cooked lentils, drained chickpeas and spices and heat through.
• Season to taste with lime juice, salt and pepper, and finally fold the fresh parsley into the salad.
• Serve straight away with a generous dollop of crème fraîche, parsley and the finely sliced spring onion tops.

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