French Green Lentil + Chickpea Salad with Effortless Balsamic Vinaigrette

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

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A quick and easy high-protein salad with a tangy and sweet balsamic vinaigrette. This dish is ready in under 30 minutes and the leftovers can be enjoyed for easy lunches.

Yield
4-6 servings
Prep Time
20 Minutes
Cook time
15 Minutes
Total Time
35 Minutes

Ingredients:

FOR THE DRESSING:
  • 1⁄4 cup apple cider vinegar
  • 2-3 tablespoons extra-virgin olive oil, to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon pure maple syrup
  • 1 1⁄2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 1⁄4 teaspoon fine-grain sea salt, or to taste
  • Freshly ground black pepper
FOR THE SALAD:
  • 1 cup uncooked French Green lentils (or 2-2.5 cups cooked)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 medium carrots, julienned and chopped into 1-inch pieces
  • 2-3 celery stalks, thinly sliced
  • 1 cup cherry or grape tomatoes, halved (optional)
  • 2-3 green onions, thinly sliced
  • 1/2-3/4 cup fresh parsley, finely chopped
  • cooked quinoa, for serving (optional)

Directions:

  1. Add lentils into a medium pot and cover with an inch of water. Bring water to a boil. Reduce heat to medium. Simmer, uncovered, for 14-16 minutes, or until the lentils are tender.
  2. Meanwhile, vigorously whisk together the vinaigrette ingredients in a medium bowl until combined.
  3. When lentils are cooked, drain off any excess water.
  4. In a large bowl, combine the lentils, chickpeas, carrots, celery, tomatoes (if using), green onion, and parsley. Add on the dressing and toss to combine. Season with additional salt and pepper to taste (this is key so the salad "pops").
  5. Store leftovers in the fridge in a sealed container. They should last for around 3-4 days.

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