Buttery Lentils and Chickpea Salad with Avocado
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Cook time: 
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Serves: 2
 
This healthy combo is made with all-natural ingredients!
Ingredients
  • - 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
Instructions
  1. 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.
  2. 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.
  3. Serve them together in your favorite bowl. Bon appetite! :)
Notes
STORAGE SUGGESTIONS: This dish keeps well in the refrigerator, covered, for around two days.

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Recipe by Cook it fit at https://www.cookitfit.com/buttery-lentils-and-chickpea-salad-with-avocado/