One trick to some tasty beans is to marinate them. I paired this Chickpea Lentil Salad with a really simple maple mustard dressing that gives these beans a big wow factor. When serving, drizzle some extra virgin olive oil overtop and enjoy.
Marinated Chickpea Lentil Salad
Juice of 1 large lemon (about 1/4 cup juice)
1 tbsp maple syrup
1 tsp Dijon mustard
2 cloves garlic, crushed (I like using a garlic press to really help the garlic meld into the dressing)
1/2 tsp coriander
1/2 tsp red pepper flakes
1, 15 oz can chickpeas, rinsed and drained
1 cup cooked lentils
1 green scallion
1/2 large cucumber, de-seeded and cubed
1 cup cherry tomatoes
Kosher salt and pepper to taste
In a small bowl combine juice, syrup, mustard, garlic, and spices and set aside. In a medium sized bowl add your beans and lentils, diced vegetables and scallions then pour over your dressing. Give everything a quick toss and adjust salt to taste. Place in the fridge to chill for an hour before serving.
For best results, refrigerate overnight. Perfect as a side or it’s own protein base for main meals and extra greens and grains.