Chickpea Lentil & Sun-Dried Tomato Sumac Salad

This healthy yet scrumptious Chickpea Lentil & Sun-Dried Tomato Sumac Salad was featured among 7 iron-rich vegan recipes that can help you increase your iron intake in the latest Cook & Nourish column by Nisha Melvani. For more information on how to get enough iron on a vegan diet and the rest of the recipes, click here.

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Chickpea Lentil & Sun-Dried Tomato Sumac Salad

Chickpea Lentil & Sun-Dried Tomato Sumac Salad


Ingredients

Scale

For the salad:

  • ¾ cup dried green, brown, or French green lentils
  • 1 bay leaf
  • 1 (15-ounce) can chickpeas, drained, and rinsed
  • 2 teaspoons olive oil (optional)
  • 1 tablespoon tamari
  • 1 teaspoon sumac
  • 1 teaspoon dried thyme
  • ½ cup sun-dried tomatoes (packed in oil), chopped
  • ¼ cup capers (optional)
  • 4 to 5 cups arugula

For the dressing:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari 
  • 2 teaspoons maple syrup, or to taste
  • ½ teaspoon lemon zest
  • ½ teaspoon sumac
  • Fresh lemon juice to taste

Instructions

  1. Preheat the oven to 400ºF/200ºC.
  2. Bring about two and a half cups water to a boil. Add the lentils, and bay leaf and reduce the heat to a simmer. Cook uncovered for about 20 minutes, or until the lentils are al dente, adding more water as needed to keep the lentils submerged. Drain and set aside.
  3. Meanwhile, rub the chickpeas between the layers of a kitchen towel to dry. You can remove the skins at this time, if desired.
  4. Transfer the chickpeas to a large rimmed baking sheet. Add the olive oil if using, the tamari, sumac, and thyme to a small bowl. Mix to combine. Pour the marinade onto the chickpeas. Use your hands to rub the chickpeas with the marinade until evenly coated. Roast the chickpeas for about 15 minutes, or until crispy.
  5. Meanwhile, make the dressing. Add the extra-virgin olive oil, balsamic vinegar, toasted sesame oil, tamari, maple syrup, lemon zest, and sumac to a medium bowl. Mix well to combine. 
  6. Transfer the lentils, chickpeas, sun-dried tomatoes, capers (if using), and arugula to a large bowl. Mix the dressing and add it to the salad for serving. Toss well to combine.

Notes

Find more of Nisha’s recipes on her website, Cooking for Peanuts.

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Chickpea Lentil & Sun-Dried Tomato Sumac Salad

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