Turmeric Roasted Chickpea and Lentil Salad Recipe

Name: Turmeric Roasted Chickpea and Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 15.5-ounce can chickpeas, rinsed and drained; 1 teaspoon canola oil; 1/2 teaspoon kosher salt; 1/2 teaspoon turmeric; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground cumin; 2 cups low-sodium chicken stock; 1/2 pound dried brown lentils; 1 small yellow onion, halved; 1 clove garlic, smashed; 1 small bay leaf; 1 lemon, halved; 1/4 cup chopped roasted red bell peppers; 2 tablespoons chopped flat leaf parsley

Servings: persons

One 15.5-ounce can chickpeas, rinsed and drained
1 teaspoon canola oil
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
2 cups low-sodium chicken stock
1/2 pound dried brown lentils
1 small yellow onion, halved
1 clove garlic, smashed
1 small bay leaf
1 lemon, halved
1/4 cup chopped roasted red bell peppers
2 tablespoons chopped flat leaf parsley

1
Preheat an oven to 375 degrees F.
2
Combine the chickpeas with the oil, salt, turmeric, pepper and cumin in a bowl and toss to coat well.
3
Transfer to a cast-iron skillet and spread evenly across the pan.
4
Bake the chickpeas until golden brown, about 45 minutes.
5
Meanwhile, bring the chicken stock to boil saucepan over high heat.
6
Add the lentils, onion, garlic, bay leaf and half lemon.
7
Cook until the lentils are tender, about 18 to 20 minutes; drain.
8
Be sure to discard the lemon, onion, garlic and bay leaf.
9
Combine the chickpeas, lentils, roasted red bell pepper, and parsley in a medium bowl.
10
Juice the remaining lemon half into the bowl and toss to combine.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 15.5-ounce can chickpeas, rinsed and drained, 1 teaspoon canola oil, 1/2 teaspoon kosher salt, 1/2 teaspoon turmeric, and more.

Yes, Turmeric Roasted Chickpea and Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Turmeric Roasted Chickpea and Lentil Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions