Lentil Chickpea Salad in Bowl

Lentil Chickpea Vegetable Salad with Feta

Protein- and fiber-rich lentils and chickpeas, crunchy bell peppers and Persian cucumbers, sweet pomegranate seeds, and salty feta cheese are tossed together in a lemony maple-mustard vinaigrette for a kid-friendly and adult approved lunchbox salad. Add some arugula or mixed greens for a more filling meal.
Course Lunch, Salad, Side Dish
Cuisine Egg-Free, Gluten-Free, Nut-Free, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 (serving size: 1/2-cup)
Author Jessica Levinson


For the Salad:

  • 1 1/2 cups cooked lentils (I use Trader Joe's steamed, ready-to-eat lentils)
  • 1 cup drained and rinsed no-salt-added canned chickpeas
  • 1/2 cup diced bell peppers
  • 1/2 cup diced Persian or English cucumbers (I keep skin on, but peel if desired)
  • 1/2 cup feta cheese
  • 1/4 cup pomegranate seeds (sub other fruit of choice at other seasons)
  • Arugula or mixed greens (optional)

For the Dressing:

  • 3 tablespoons lemon juice
  • 4 teaspoons olive oil
  • 1 1/2 teaspoons whole grain Dijon mustard
  • 1 1/2 teaspoons maple syrup
  • 1/4 teaspoon Kosher salt
  • Freshly ground pepper , to taste


  1. In a large bowl, combine lentils, chickpeas, peppers, cucumbers, feta, and pomegranate seeds.
  2. In a small bowl or mason jar, whisk together lemon juice, olive oil, mustard, syrup, salt, and pepper, to taste.
  3. Pour dressing over lentil chickpea vegetable salad and toss to combine.
  4. Serve over a bed of arugula or mixed greens if desired.