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, goat’s cheese and dressing before you serve.
Servings 6
Calories 509
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
- 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.1 cup french lentils
- For the dressing: Mix all the ingredients in a small bowl. Season well and adjust to taste.1 teaspoon dijon mustard, 1 lemon, sea salt & cracked black pepper, 1/4 cup extra virgin olive oil
- 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 goat’s cheese, avocado and pine nuts. Feel free to drizzle the remaining salad dressing over the top. Season well.1 cup french lentils, 400 g canned chickpeas, 5 lebanese cucumbers, 1 red capsicum, 1 cup cherry tomatoes, 6 spring onions, 1/2 cup kalamata olives, 1/2 cup mint leaves, 1/2 cup dill, 100 g goat’s cheese, 1 avocado, 1/2 cup pine nuts