Lentil, Garbanzo Bean & Tomato Salad
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
water
|
|
| 1 | cup |
lentils
|
|
| 2 | large |
carrots
peeled, diced |
|
| 1 | each |
bay leaves
|
*
|
| 16 | ounces |
chickpeas (garbanzo beans)
rinsed, drained |
|
| ½ | basket |
cherry tomatoes
halved |
*
|
| 1 | cup |
parsley leaves
fresh, chopped |
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 4 ½ | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
water
|
|
| 237 | ml |
lentils
|
|
| 2 | large |
carrots
peeled, diced |
|
| 1 | each |
bay leaves
|
*
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
rinsed, drained |
|
| 0.5 | basket |
cherry tomatoes
halved |
*
|
| 237 | ml |
parsley leaves
fresh, chopped |
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 68 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
Directions
Combine 2½ 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.
