Lentil and Chickpea Salad

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Ingredients

  • 1/2 cup cooked lentils
  • 1/2 cup cooked chickpeas (garbanzo beans)
  • 1/4 cup diced red onion
  • 1/4 cup chopped cucumber
  • 1/4 cup diced tomatoes
  • 2 tbsp chopped fresh parsley
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

Nutritional Information (per serving)

  • Calories: 300 kcal
  • Protein: 20g
  • Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 12g
  • Micronutrients: Iron, Vitamin C, Vitamin K, Folate

Preparation

  1. In a large bowl, combine cooked lentils, chickpeas, red onion, cucumber, tomatoes, and parsley.
  2. Drizzle lemon juice and olive oil over the salad and toss to coat.
  3. Season with salt and pepper to taste.
  4. Serve chilled or at room temperature as a protein-rich lunch option.

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