Warm lentil salad with chickpeas
Recipe for a warm lentil salad with chickpeas and warm spices.
Servings 4 servings
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
Instructions
- 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.