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Sundried Tomato, Chickpea & Lentil Salad

Sundried Tomato, Chickpea & Lentil Salad
The United Nations declared 2016 to be “the year of the pulse.” The term “pulse” refers to the edible seed of a legume and includes chickpeas, beans, lentils and peas.

Discover the great taste of lentils and chickpeas by whipping up this quick and easy salad, which packs nearly 8 g of fibre and protein. You can eat this salad on its own, or add it to your favorite leafy green.

Serves: 8 / Prep Time: 30 minutes

Ingredients (for the salad):

  • 2 cups Chickpeas, cooked
  • 2 cups Lentils, cooked
  • 1 cup Yellow peppers, chopped
  • 1 cup Cherry tomatoes, halved
  • 4 Tbsp Sun-dried tomato balsamic dressing (see below)

Ingredients (for the dressing):

  • ¼ cup Drained oil packed sun-dried tomatoes
  • ½ cup Water
  • 2 tbsp Balsamic vinegar
  • 1 clove Garlic
  • 1 tsp Oregano, dried
  • ½ tsp Granulated sugar
  • ¼ tsp Pepper
  • 1/3 cup Extra-virgin olive oil

Directions:

  1. For the dressing: Rinse and pat tomatoes dry; finely chop and place in small bowl. Add ½ cup (125 mL) water, vinegar, garlic, oregano, sugar and pepper; whisk to combine. Whisking constantly, drizzle in oil in slow steady stream until combined.
  2. For the salad: Combine salad ingredients in a bowl
  3. Add 4 tbsp. of dressing. Mix well and let refrigerate for 20 minutes.

Nutrition Facts: Per ¾ cup (approx. 1/8th of recipe)

Calories: 168 / Total Fat 3.9g (saturated 0.5g, trans fat 0g) / Sodium 7.5mg / Carbohydrate 26.3g (Fibre 7.6g) / Protein 8.4g

Recipe by: Jessica

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We’re a team of devoted dietitians who embrace the science behind healthy eating, and the crucial role your own body chemistry plays. When you need to know what eating well means to you, we’ll provide the what, why and how.

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