A quick, colorful and spicy protein-rich salad or side dish

Hetal

Recipe Summary

Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.

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  • In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

Nutrition Facts

190 calories; protein 8.1g; carbohydrates 27.6g; fat 6.3g; sodium 94mg. Full Nutrition
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Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2008
I used good bell peppers and lots of fresh-squeezed lime in this. The serrano pepper I'd bought got lost somewhere in the fridge so I had to use canned jalepenos. This was still a wonderful dish that got better the longer it sat. (But it only sat for a day in spite of the fact that I made a double recipe. It was very popular.) I recommend that you drain the chickpeas and lentils for awhile in a colander in the sink -- this prevented my salad from getting soggy. Read More
(50)

Most helpful critical review

Rating: 2 stars
06/26/2011
BLAND though visually and texturally appealing. If you're still determined to make this then you'll want to DOUBLE the lentils and dress it up with some additional flavor (try balsamic vinegar pepper garlic powder cumin and feta cheese) as it really doesn't taste like anything as-is. In fact you may as well skip the olive oil and lime juice in favor of a tasty dressing instead. Meh. Read More
(8)
101 Ratings
  • 5 star values: 55
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/07/2008
I used good bell peppers and lots of fresh-squeezed lime in this. The serrano pepper I'd bought got lost somewhere in the fridge so I had to use canned jalepenos. This was still a wonderful dish that got better the longer it sat. (But it only sat for a day in spite of the fact that I made a double recipe. It was very popular.) I recommend that you drain the chickpeas and lentils for awhile in a colander in the sink -- this prevented my salad from getting soggy. Read More
(50)
Rating: 5 stars
09/05/2007
This was great but I did some modifications. I eliminated the olive oil to cut the calories and I added feta cheese in place of that. I also upped the lentils to 1 cup and eliminated the garbanzo beans. I added chooped fresh mint and some white balsamic vinegaar garlic powder and cumin. Read More
(42)
Rating: 5 stars
01/14/2007
Wow was this good! The fresh Cilantro was really the star and really brightened the flavor. And the lime just pulled it all together. I made a couple changes because I forgot to buy some ingredients or they were not available. I substituted some sweet onion for the green onion- a red one would have been fine too. Also it's January so there are no real tomatoes on the east coast right now so I used canned tomatoes with jalapeno peppers (well drained) in place of the tomatoes and hot peppers- gave it the perfect amount of heat. This is a definite do again! Thanks for a terrific recipe! Read More
(25)
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Rating: 5 stars
06/21/2003
This is a great salad! I gave this recipe four stars for quickness since I buzzed my veggies through a food processor. The peppers would be more colorful in the dish if chopped larger but that would add to the time. And it still presented nicely! I added extra cilantro and lime which was great and I used very mild peppers. My four year old liked to eat the lentils but nothing else. My husband and I love it! Read More
(21)
Rating: 4 stars
04/04/2006
I had this salad at a Morrocan themed meal at my book club gathering. It looked beautiful but it didn't have much flavor...I'm wondering if the pepper was left out? I would try again though. Don't want to give it a lower rating if something was substituted or left out. I don't think folks should give a low review when they change the recipe which is something I've observed with some of the reviews on this site. Doesn't seem fair! Read More
(19)
Rating: 5 stars
09/26/2003
This is delicious!!! I knew by the ingredients I would love it!!! I put a bit more lentils and chickpeas in it and did not put in hot pepper for my taste buds. Will definitely make it again!!!Thanks for the recipe!!! Read More
(15)
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Rating: 5 stars
09/14/2003
This salad was soooo pretty and delicious I served it with Sesame crackers and it was a huge hit at my ladies luncheon. Read More
(14)
Rating: 5 stars
07/03/2007
Great recipe! I didn't follow the exact measurements but used all the ingredients and it turned out great. We served it with Nacho style chips and my kids ate it up. Thanks so much! Read More
(13)
Rating: 4 stars
09/14/2003
Easy to make sort of a mix betweeen salsa and bean salad. Very pretty and refreshing. Our kids liked it but we left out the hot peppers. Read More
(8)
Rating: 2 stars
06/26/2011
BLAND though visually and texturally appealing. If you're still determined to make this then you'll want to DOUBLE the lentils and dress it up with some additional flavor (try balsamic vinegar pepper garlic powder cumin and feta cheese) as it really doesn't taste like anything as-is. In fact you may as well skip the olive oil and lime juice in favor of a tasty dressing instead. Meh. Read More
(8)
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