Lentil and Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
2 yellow onions, peeled and sliced |
3 garlic cloves, finely chopped |
6-8 swiss chard leaves, julienned (stalks removed) |
6 cups water |
3/4 cup dried petite green lentils |
2 teaspoons salt |
1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained |
1 tablespoon pomegranate molasses (available at whole foods) |
1 tablespoon fresh lemon juice |
2 tablespoons olive oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan. Add onions to pan; sauté until soft, about 8 minutes. Reduce heat to medium; add garlic. Cook until onions are caramelized, about 20 minutes. Add Swiss chard leaves; cook until wilted and tender, about 5 minutes. Place 6 cups water in a pan; bring to a boil. Add lentils to pan. Reduce heat, and simmer; cook until tender, about 15 minutes. Add 2 teaspoons salt; let sit 5 minutes to absorb. Drain lentils; cool on a baking sheet. Combine chickpeas, lentils, chard-and-onion mixture, pomegranate molasses, lemon juice, 2 tablespoons olive oil, and 1/8 teaspoon each of salt and pepper.
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