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.

No additional tips available.

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

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.

Turmeric Roasted Chickpea and Lentil Salad

How did you like this recipe?

Frequently Asked Questions