Buttery Lentils, crunchy chickpeas, avocado and … almond flakes – such a bold vegan meal that requires maximum 5 minutes to get it ready.
I know I always say this, but this salad is definitely my NEW favorite. It tastes absolutely divine, similar to my Brussels Sprouts, White Beans and Almond Flakes.The avocado lends a lovely, buttery favor and the parsley makes the salad taste alive.
I am not kidding, I’ve made this salad a few times now, with both freshly cooked chickpeas and the canned ones. It’s great both ways, but I prefer using the fresh ones. Now what I like to do, in order to significantly reduce my time in the kitchen, is every week I cook lentils, chickpeas, beans and quinoa in bulk and keep them for a few days in the refrigerator. That way, I make sure we eat healthy all week.
So every Sunday (sometimes it is Monday eve) I make a batch of those foods (chickpeas, beans, lentils, quinoa, etc) as they can be used in a variety of ways. I basically pair them with one another, use other fresh veggies with them as toppings (like avocados, red bell pepper, tomatoes, and so on), or use them as fillers in salads, wraps (with hummus) or sandwiches.
The three recipes you’ll find below are some of the lightest recipes that stand out to me most.
1. Guacamole with Black Lentils & Kidney Beans
2. Iron Booster Salad
3. Couscous with Lentil and Yoghurt Paste
These meals are not just healthy and light, but so satisfying, tasty, fresh and not to mention quick to make – maximum 10 minutes and you are all set for the night.
Going back to the salad for today, I should also mention that by adding a teaspoon of butter and squeezing some lemon or lime over it, you would be calling it “DIVINE”, too.
- - 100 g cooked black beluga lentils
- - 100 g cooked chickpeas
- - 1 medium avocado, pitted and diced
- - a handful of almond flakes
- - 1 tbsp of butter
- - 1 tsp chili flakes
- - 2 tablespoons fresh lime juice
- - ¼ cup fresh parsley, mostly leaves, chopped
- - sea salt and pepper
- First off, cook beforehand the black beluga lentils and chickpeas according to the package instruction and store them in the fridge up to 5 days.
- When lentils and chickpeas are cooked, heat 1 tbsp of butter in a second saucepan over medium-high heat. Add the lentils and sauté for 2 mins. Then reduce the heat to a lower level, add the chickpeas, avocado and chili flakes. Let them simmer, stirring occasionally, for 3 more minutes and add the almond flakes. Season carefully with sea salt and pepper and squeeze a bit of lemon juice/lime juice.
- Serve them together in your favorite bowl. Bon appetite! 🙂
Did you make this recipe? Then please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookitfit!
How do you spend less time in the kitchen? I’d love to hear your ideas.