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Big on protein and texture, with each bite full of chew and crisp freshness. The dressing is a delicate white wine and Dijon mustard vinaigrette number, which is fantastic, soaking into the lentils and making this salad extremely

Notes: Olive oil is extra-virgin. White wine is Pinot Grigio.


Ingredients: 2 cups cooked lentils, 1 cup chopped yellow bell pepper, 1 can drained and rinsed chickpeas, 1/3 cup crumbled feta cheese, 1/3 cup chopped red onion, 1/4 cup chopped fresh parsley.

For the vinaigrette: 1/3 cup white wine, 1/4 cup olive oil, 2 tsp. Dijon mustard, 1 tsp. minced garlic, 1/2 tsp. sea salt, 1/2 tsp. pepper.

Serves 4 well.

1. Start by making the vinaigrette in the bottom of a large bowl. Combine the white wine, Dijon mustard, minced garlic, salt, and pepper, first. Slowly drizzle in the olive oil, whisking to emulsify.

2. To the bowl add the lentils, chickpeas, bell pepper, red onion, parsley, and Feta. Toss to coat well in the vinaigrette. Taste for seasoning (I usually add more pepper.) Serve immediately or chill, covered for up to 5 days. (Makes a fabulous make-ahead lunch!)

#Lentil & Chickpea Salad #lentil and chickpea salad recipe #lentil salad recipe #lentil and chickpea salad with white wine & Dijon vinaigrette


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