Saturday, 4 June 2011

Chickpea and Lentil Salad

This is the second idea I have taken from Sue at The Quince Tree, in as many weeks.  The Nutella Cakes were truly delicious so when I saw this salad I felt inspired.  Because of the food scare (and the fact that I'm the only one who likes them) I decided not to use cucumbers.  So I changed a few of the ingredients  and ended up with this delicious lunch.

This is a great store cupboard standby.  As you may have gathered I'm not a great one for steeping grains and pulses the evening before, and thoroughly boiling.  The tins available are quiet OK for a rapid lunch preparation.

1 tin Chickpeas
1 tin Lentils
Sun-dried Tomatoes
Capers
1 Jar Artichoke Hearts
Cherry Tomatoes
1 bunch Spring Onions
Parsley
Chives
Lemon Juice
Olive Oil
Salt and Pepper

1. Open, drain and rince the pulses.

2. Deseed the cherry tomatoes, and quarter them, chop up the spring onions, sun-dried tomatoes and add to the lentils and chickpeas.

3.  Drain the artichoke hearts and cut into eighths, add to the salad with a good measure of capers.  Mix thoroughly.

4.  Add a dressing of lemon juice and olive oil.  Salt and Pepper to taste.

The salad was delicious and we ate it for lunch with a Greek Salad, fresh Breakfast Radishes and a refreshing glass of Elderflower Cordial.

Just what we needed in all this heat!

A lovely Summery Lunch

Store Cupboard ingredients

And fresh

Chick peas and Lentils

Artichoke Hearts

Mix it all together

And no cooking involved!

1 comment:

  1. This is both beautiful and simple. I love canned pulses because they are cheap, easy, nutritious, and tasty. This salad sounds great.

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