Buttery Lentils and Chickpea Salad with Avocado
Cook time: 
Total time: 
Serves: 2
This healthy combo is made with all-natural 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
  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! :)
STORAGE SUGGESTIONS: This dish keeps well in the refrigerator, covered, for around two days.

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