Lentil, Garbanzo Bean and Tomato Salad

40 minutes Prep: 10 minutes Cook: 25 minutes

469 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2 1/2	cups	water
1	cup	lentils
2	large	carrots	peeled, diced
1	each	bay leaf
16	ounces	chickpeas (garbanzo beans)	rinsed, drained
1/2	basket	cherry tomatoes	halved
1	cup	parsley leaves	fresh, chopped
5	each	scallions, spring or green onions	chopped
4 1/2	tablespoons	olive oil
2	tablespoons	lemon juice	fresh

Directions

Combine 2-1/2 cups water, lentils, diced carrots, and bay leaf in heavy medium saucepan.

Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes.

Drain, transfer to large bowl.

Cool.

Mix all remaining ingredients into lentils.

Season to taste with salt and pepper.

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Nutrition Facts

Serving Size 408g

Amount per Serving

Calories 469 32% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 404mg	17%
Total Carbohydrate 62.0g	21%
Dietary Fiber 22.0g	88%
Sugars 3.0g
Protein 19.0g	39%

Vitamin A	151%		Vitamin C	60%
Calcium	12%		Iron	37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About Laurie

by Laurie

Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...

Member Review

Chicken Italian (Low Salt, Low Fat)

I have got nothiing but good reviews with this recipe. The only thing I changed was not baking it but since it was summer time I put it on the grill unitl the chicken was done and marinatedted it a bit longer than 10 minutes. Good job with whom ever came up with this recipe. Thanks. sciaffa

Reviewed by sciaffa