True life: when I was younger, I thought chickpeas were a type of vegetable. By younger, I mean twelve years old.
Yeah, so I may not be the brightest, but one thing remains constant: I like food. Okay, that made no sense, but I’m kind of delirious right now, so bear with me. Anyways, the point of this post isn’t to point out my stupid moments in life, but to tell you about this new creation.
This salad was a stroke of luck. I saw some chickpeas lying in my pantry waiting to be used, but I already had some hummus ready and I wasn’t craving chickpeas that much. I just felt like I needed to use them, if that makes sense. I also had some pre-prepped lentils in the fridge that I wasn’t planning on eating again, but I didn’t want them to go to waste. Ya feel?
This combo is a foodie’s dream- carbs, protein, fats, fiber, and YUM. It screams winter because when warmed up in the microwave, it’s just as tasty. Even though you’d think the roasted chickpeas would get soggy in the fridge after being roasted, you are quite wrong. They maintain their level of crunchiness, as well as flavor.
The lentils in this recipe provide for about 2/3 of the protein, with the other 1/3 coming from the chickpeas and tahini dressing. Over all, this is the perfect recipe for vegans! I love adding avocado to this as well, and it makes for a good side dish as well. Give it a shot and tell me what you think!
INGREDIENTS (Serves two-three):
2 tsp coconut oil
1 tsp balsamic vinegar
Dash of apple cider vinegar
Dash of paprika
1/4 cup lemon juice
1 cup chickpeas
Eight brussel sprouts, 1/2ed
1 cup prepped lentils
1 tsp paprika
2 tsp coconut oil, for cooking
1.) Cook lentils according to package, and set aside
2.) In a bowl, combine your chickpeas, brussel sprouts, coconut oil, and paprika. Mix all together and stick in an oven that’s been pre-heated to 400 F for twenty minutes or until chickpeas are crispy
3.) Once done, combine the lentils and roasted goods back into the bowl
4.) For the dressing: Mix together tahini, coconut oil, balsamic vinegar, apple cider vinegar, paprika seasoning, and lime juice. Mix all together (it should be a little thick- this is normal) and let sit while the chickpea mixture bakes
5.) Combine the dressing with the lentils and baked goods. Stir well and enjoy!
Never Miss a Recipe!
Subscribe for recipe updates, bonus content, and more goods!