This year I have been enjoying lentil veg burgers and so this week I decided to mix things up by making a lentil salad instead. I wanted more flavour in my salad and so I decided on curry spice and hey why not add that can of chickpeas whilst I’m at it? If you need a salad, flavour, a little heat, colour and crunch I have got it for you!
So here goes…
1/4 cup uncooked lentils
1/4 cup canned chickpeas
1 tspn medium curry powder
1 tspn ground coriander
5 rosa tomatoes halved
1/4 round feta cheese
Half Mediterranean cucumber
Himalayan Salt (optional)
Dollop of plain Greek yogurt (low-fat/fat-free)
In a small pot add your lentils and 1 cup of water along with your medium curry powder and ground coriander and bring to the boil. Cook your lentils until they have softened then mix your chickpeas in to add the favouring to them.
Whilst your lentils are cooking you can prepare your vegetables and lay them out like this…
… because it’s fun, kills time and is picture worthy (lol).
Chop up your salad leaves and layer your salad along with the chickpeas and lentils. Toss your salad and sprinkle some Himalayan salt and black pepper to taste. Add a dollop of plain low-fat/fat-free yogurt to neutralize the curry.
Serve and enjoy!