I think the addition of corn and black beans would go well with this salad.
I am also excited to note that one of my recipes is included in a soon to be published book. 50 bloggers have been represented in this cookbook focusing on brain-healthy recipes and a giveaway contest is scheduled soon. Sign up for your weekly recipe in the meantime.
Chickpea and Lentil Salad with Zucchini and Sun-Dried TomatoesOther salads from Lisa's Vegetarian Kitchen to be enjoyed:
1 cup of French lentils (Puy lentils), well rinsed
1 cup of dried chickpeas, well rinsed
1 small red onion, finely chopped
1 red pepper, finely chopped
1 large jalapeno pepper, finely chopped
1 zucchini, finely chopped
6 - 8 marinated sun-dried tomatoes
one recipe sun-dried tomato dressing
1/2 cup of fresh basil leaves, cut into strips
Soak the chickpeas in enough water to cover overnight. Drain, transfer to a medium large pot, cover with water and bring to a boil. Reduce the heat to low, and cover and simmer until the chickpeas are tender - roughly 1 - 1 1/2 hours. Drain and transfer to a large bowl.
In another medium large saucepan, bring the lentils to a boil in 4 cups of water. Reduce the heat to low, and simmer until the lentils are tender - roughly 20 - 25 minutes. Drain and add them to the bowl of chickpeas.
Add the onion, red pepper, jalapeno pepper, zucchini and sun-dried tomatoes, along with the dressing to the beans. Toss until everything is evenly coated with the dressing. Now add the fresh basil leaves and a pinch of salt and toss again gently.
Serve chilled or at room temperature.
Yields 4 - 6 servings.
Vegetarian Caesar Salad
Chickpea Salad with Goat Cheese, Olives and Arugula
Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini
Puy lentil, Feta and Roasted Red Pepper Salad
On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens
Audio Accompaniment: River Made No Sound by Pan American