Lentil and Chickpea Salad

I turn a lot of desserts out of this kitchen.  Cookies and cakes, pies and pastries, ice cream and brownies.  But we do eat dinner every night, I promise.  And I pack our lunches everyday.  While we do believe in dessert at pretty much every meal, it is my responsibility to make sure we eat from other food groups as well.

It's easy to get excited about a new cake.  It's not all that often that a salad comes along that makes you really excited about lentils and chickpeas.  But it happens occasionally, and this is that salad.  I know how it sounds.  When you ask, "What's for dinner?", you are a little disappointed when the answer is "lentil and chickpea salad."  That's the name of something you eat because you're supposed to; it's what you suffer through to get to dessert.

The only way to change your mind is to make you eat this.  I'll wait.  When you get back to me, I'll feign surprise when you tell me this is the best salad you've ever had.  You might even have seconds instead of dessert.  Probably not, but you might.

 

Lentil and Chickpea Salad

Serves 4

For the lentils:

1 c green lentils

2 cloves garlic, halved

2 springs sage

2 T olive oil

For the dressing:

2 t coriander

1 t cumin

salt

2 T tahini

1/4 c lemon juice

2 T olive oil

For the rest:

1 3/4 c chickpeas, either from a can or cooked and drained

1 small red onion, thinly sliced

1/4 c feta

1 1/2 T sesame seeds

Put the lentils, garlic, sage, and olive oil in a small pot with 2 cups water.  Bring to a simmer over medium heat.  Turn the heat to low and cook until lentils are tender, about 30 minutes.  Add more water as needed.  Let cool, and discard the sage and garlic.

Mix coriander, cumin, and salt together.  Combine tahini, lemon juice, and olive oil with 1 teaspoon of the spice mixture.  Stir well and taste, adjusting as needed.

Toss lentils, chickpeas, and red onion with dressing.  Top with feta, sesame seeds, and remaining spice mixture.