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.
I hear you saying “What a healthy FREAK!” You can say it again, I won’t mind, but eating healthy comes with so many benefits, and prepping for my meals ahead of time keep me both healthy and sane. 🙂
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.
Stay healthy & happy!
I love all your healthy meals, it keeps me on track when things get a little wild and crazy in my kitchen 🙂 Can’t wait to hear about the Brooks Run!
Thank yoooou so much, Sarah! 🙂 Ohhh, can’t wait to get all the pictures from the Brooks team and then post the article. I’m guessing it is going to be tomorrow. 🙂 Have a great day! Xoxo
Great recipe that includes some very favourite ingredients of mine 🙂 Thanks for sharing!
I have a question regarding the chickpeas: I have always wanted to try and cook fresh chickpeas and I even bought some and have them in my kitchen. However, I have always used the canned ones as it is easier. How do you prepare the fresh chickpeas? Do you soak them overnight and how long do you cook them?
Hi Valerie! 🙂 I’m so happy you asked. Yes, I soak them overnight and then cook them for about 1h:30 mins and so, at a low temperature. I hope you’re going to enjoy it as much as I did. Let me know please how it goes. 🙂 Xoxo
Great! Thanks 🙂 I will try and let you know 🙂
Thanks! 🙂
Yay! :))) I hope you give it a chance, or at least to the black lentils, and let me know how you like it. Wishing you an awesome and sexy week, too! Muah xoxo
Mmmm, sieht so lecker aus! 😀 Ich muss doch mal probieren. Danke für die Idee, Cris! 🙂 xx
Danke schön, Anne! 🙂 Ich freue mich sehr daran. Genieß es einfach.
I am not really a fan of avocado but i will definitely try this recipe. Thanks 😀
Yay! 🙂 That’s great news. I am so happy to inspire. Please let me know how it turned out for you. Wishing you a nice day! 🙂
Really looks good.
Thanks & enjoy it! 🙂
this looks absolutely delicious! i would’ve devoured that in a single minute. you’re such a great cook 🙂
Thank you so much for those beautiful words! 🙂 I hope you will enjoy it, too.
Hi Cris! Just found you thorugh Beverly’s blog and you directly hooked me with this one! I love quick veggie recipes and since I’m getting more and more into meal prepping this one is definitely on my list.
Will come around more often, thanks!! 😀
So happy to read your message. 🙂 Thank you! Hopefully, you’ll like it as much as we did. Wish you a lovely day/eve. Here is almost midnight. 🙂
This looks incredible. I’ve never made a dish with chickpeas & lentils together. Hooray for vegetarian recipes. :]
// ▲ itsCarmen.com ▲
Yay! 🙂 Always happy to inspire. Thank you Carmen! Wish you a great week. 🙂
I really need to be more organised with my meals for the week and take inspiration from the way you prepare the lentils and chickpeas at the weekend. It looks like a great salad, healthy but also filling, and I especially like the avocado on the top.
Thank you, Corina. 🙂 I wasn’t always so organized, but I realized over time that’s my only chance if I wanna eat healthy and have some spare time too. 🙂
How did I miss this recipe?? It looks awesome! Will deffo be making this one. I love all the ingredients on their own…so they must be even better all together right? 🙂
Yay! 🙂 Thanks, Dave! You got it right, those ingredients taste better together. I hope you like it as much as we did. Wish you a lovely weekend! 🙂
Wow! Looks delicious, can this salad be eaten cold?
Hi, Lou! You bet and it tastes delicious. 🙂