Main: Chickpea and Lentil Salad
Fruit: Fresh mango
I found this recipe via Tastespotting on The Galley Gourmet and have been looking forward to making it all week. Sun-dried tomato, parmesan, garlic and balsamic vinegar - could you get a better tasting dressing? You could cover wood chippings with this dressing and it would taste delicious. You could add just about any salad ingredients you have to hand - I will try it with tomato and avocado next time too - yum.
Chickpea and Lentil Salad with Sun-Dried Tomato Dressing
Yield: 4 lunch box servings
For the dressing
8 oil packed sun-dried tomatoes
1 garlic clove, minced
1/4 cup balsamic vinegar
1/3 cup freshly grated Parmesan cheese
Salt and pepper to season
1/4 cup olive oil
For the salad
4 cups cold water
1 cup French green lentils, picked through and rinsed
1 can chickpeas, drained and rinsed
1 medium red onion, finely diced
1 red bell pepper, finely diced
1 cucumber, diced
1/2 cup fresh basil leaves, chopped
In a food processor, puree the sun-dried tomatoes, garlic, vinegar, Parmesan, salt and pepper to a thick paste. With the motor running, add the oil slowly through the feed tube until the dressing is emulsified. Taste for seasoning; set aside.
In a large saucepan, bring the water and lentils to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, for 20-25 minutes or until the lentils are tender, but not losing their skins. Thoroughly drain them in a colander then spread them out on a large rimmed baking sheet to cool slightly; transfer to a large bowl.
Add the chickpeas, red onion, bell pepper, and cucumber to the lentils; toss to combine. Pour the vinaigrette over the mixture and toss until the legumes and vegetables are evenly coated. Sprinkle the basil over the salad and toss gently to avoid bruising the basil. Taste for seasoning.
Cover and refrigerate for at least an hour for the flavours to develop. Serve chilled or at room temperature with a drizzle of additional balsamic vinegar if needed. Enjoy!