Chickpea and Lentil Salad with Feta, Cilantro, and Onions

Name: Chickpea and Lentil Salad with Feta, Cilantro, and Onions
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 cups lentils; 1 clove garlic; 1 sprig sage; 1 red chile; Salt, to taste; 2 cans good quality cooked chickpeas, rinsed; 2 cups cooked lentils (see step 1); 1 Tbsp. toasted ground cumin; Maldon salt, to taste; 3 tbsp. tahini; 3 Tbsp. extra-virgin olive oil; 1 fresh lemon, juiced; 1 bunch picked cilantro; 1 medium red onion sliced thin; 4 oz. goat milk feta

Serves
serves 4

SAVEUR

Chef April Bloomfield, of The Spotted Pig in New York City, turns a satisfying combination of chickpeas and lentils into a creamy salad with the addition of tangy feta.

Ingredients

For the Cooked Lentils

2 cups lentils
1 clove garlic
1 sprig sage
1 red chile
Salt, to taste

For the Salad

2 cans good quality cooked chickpeas, rinsed
2 cups cooked lentils (see step 1)
1 Tbsp. toasted ground cumin
Maldon salt, to taste
3 tbsp. tahini
3 Tbsp. extra-virgin olive oil
1 fresh lemon, juiced
1 bunch picked cilantro
1 medium red onion sliced thin
4 oz. goat milk feta

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Instructions

Step 1

For the lentils: Rinse lentils, place in just enough cold water to cover, and cook evenly, stirring occasionally. Add garlic, sage, and red chile. Cook until just tender; do not boil. Cool in liquid and then season with salt.

Step 2

For the salad: Combine rinsed chickpeas, Cooked Lentils, cumin, salt, tahini, olive oil, and half of the lemon juice. Toss gently, being careful not to crush chickpeas and making sure not to remove skins.

Step 3

In a separate bowl, combine cilantro and sliced red onion. Dress with remaining fresh lemon juice, salt, and olive oil.

Step 4

Present lentils and chickpeas in a bowl topped with cilantro and onion mixture. Sprinkle with crumbled feta and drizzle with olive oil to serve.

For the lentils: Rinse lentils, place in just enough cold water to cover, and cook evenly, stirring occasionally. Add garlic, sage, and red chile. Cook until just tender; do not boil. Cool in liquid and then season with salt.
For the salad: Combine rinsed chickpeas, Cooked Lentils, cumin, salt, tahini, olive oil, and half of the lemon juice. Toss gently, being careful not to crush chickpeas and making sure not to remove skins.
In a separate bowl, combine cilantro and sliced red onion. Dress with remaining fresh lemon juice, salt, and olive oil.
Present lentils and chickpeas in a bowl topped with cilantro and onion mixture. Sprinkle with crumbled feta and drizzle with olive oil to serve.