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Lentil, Chickpea, Avocado & Goat’s Cheese Salad

This salad is so versatile! It’s perfect to enjoy on its own, as it’s full of flavour and texture. But it’s also great to serve alongside meat or when you’re having people over. You can prepare everything in advance. Just add the avocado, pine nuts, goats cheese and dressing before you serve.
Servings 6
Calories 509 kcal
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Ingredients
 
 

  • 1 cup french lentils rinsed
  • 400 g canned chickpeas drained & rinsed
  • 5 lebanese cucumbers cut into long, thick strips
  • 1 red capsicum cut into long, thick strips
  • 1 cup cherry tomatoes halved
  • 6 spring onions finely sliced
  • 1/2 cup kalamata olives pitted, roughly chopped
  • 1/2 cup mint leaves finely chopped
  • 1/2 cup dill finely chopped
  • 100 g goat’s cheese crumbled
  • 1 avocado cut into long slices
  • 1/2 cup pine nuts toasted

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard
  • 1 lemon juice squeezed
  • sea salt & cracked black pepper

Instructions
 

  • Bring a medium saucepan of water to the boil. Add the lentils and cook for about 12–15 minutes (check the packet instructions). Drain, run under cold water and set aside.
  • For the dressing: Mix all the ingredients in a small bowl. Season well and adjust to taste.
  • In a large bowl, place the lentils, chickpeas, cucumber, capsicum, cherry tomatoes, spring onion, olives, mint and dill. Add half the dressing and give it a good toss. Arrange the salad on a plate, top with the goats cheese, avocado and pine nuts. Feel free to drizzle the remaining salad dressing over the top. Season well.

Video

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Nutrition

Calories: 509kcalCarbohydrates: 48gProtein: 20gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 8mgSodium: 451mgPotassium: 910mgFiber: 19gSugar: 8gVitamin A: 1869IUVitamin C: 60mgCalcium: 154mgIron: 6mg

Keywords

Lunch, Salad
Egg Free, Gluten Free, Pescetarian, Vegetarian