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