30-Minute Curried Lentil Chickpea Salad
A protein-rich salad combining cooked lentils, chickpeas, and chopped kale tossed with curry powder, olive oil, and lemon juice, then finished with fresh orange sections, dried cranberries, feta cheese, and thinly sliced red onion. Serve warm or at room temperature as a side or standalone meal.
Ingredients
- 1 cup dry lentilssplit peasequallegume
comparable texture and cooking time
- 1 14-ounce can chickpeas, drained and rinsed
- 3 large leaves kale, chopped
- 1 tablespoon yellow curry powder
- ½ teaspoon sea salt
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 navel orange, zested and peeled into sections
- ⅓ cup dried cranberries
- ⅓ cup feta cheese
- ¼ red onion, thinly sliced
Instructions
- 1
Add lentils to a pot and cover with 2 inches of water. Cover and bring to a full boil.
- 2
Reduce heat and simmer covered until lentils have softened but are still al dente.
- 3
Drain excess water and transfer lentils to a mixing bowl.
- 4
Add chickpeas and kale to the bowl with lentils.
- 5
Add curry powder, sea salt, olive oil, lemon juice, garlic, and orange zest. Toss well until combined.
- 6
Toss in peeled orange sections, dried cranberries, feta cheese, and red onion.
- 7
Adjust seasoning with additional sea salt and curry powder to taste. Serve.
Tips
Monitor lentils closely during cooking to achieve al dente texture rather than mushy.
Prepare all ingredients before combining to ensure even distribution of flavors.
Good to Know
Refrigerate in an airtight container for up to 3 days. Flavors meld and develop over time.
Prepare through step 5 up to 1 day ahead. Add fresh orange and red onion just before serving to prevent sogginess.
Serve at room temperature or chilled as a side dish or light main course.
Common Mistakes
Overcook lentils to avoid mushy texture that falls apart when tossed.
Skip rinsing canned chickpeas to avoid excess sodium and starch.
Substitutions
Dairy-Free Swaps
General Alternatives
comparable texture and cooking time