I can’t believe summer is gone!
But here’s one more light meal to say farewell.
This summer flew by for me, not only was I busy, but some parts of my life were completely up in the air for most of it.
I would not recommend.
Juggling camping trips, new jobs, car shopping (!), moving, and unbelievable anxiety takes it’s toll.
I am happy to say that most of that is resolved though, and I’m excited to dive into all things fall. Pumpkin spice lattes, I’m coming for you!
Before that I had to share this Chickpea and Lentil Salad with Tahini, Feta, and Lemon. It is the best goodbye to summer you will ever have.
You can do everything from scratch or just bits and pieces with this dish and every extra bit pays off.
You have hearty lentils, chickpeas, a creamy tahini dressing to die for, feta and as many fresh herbs as you can handle. Not to mention the underlying flavours of lemon and garlic are carried through the whole dish. Did I tell you that the lentils are simmered with sage, olive oil and garlic cloves? No? Well….yeah, it’s pretty great.
Now I will say, this recipe takes some time, so I would suggest cooking the lentils the night before so that when you get home from work you can just add the finishing touches and toss everything before going to town.
But I mean you’ll all make time for this on the weekend anyway, right? Happy Friday!
Recipe credit goes to Smitten Kitchen.
- 1 cup dried green lentils
- 2 large garlic cloves, halved
- 2 fresh sage sprigs (I didn't have sage, but used a bay leaf instead!)
- 2 tablespoons olive oil
- 2 teaspoons coriander seeds, toasted and ground (OR 1 teaspoon ground coriander)
- 1 teaspoon cumin seeds, toasted and ground (OR 1/2 teaspoon ground cumin)
- 1/2 large garlic clove
- 1 teaspoon sea salt
- 2 tablespoons well-stirred tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
- Red Onion Mix
- 1/4 of a red onion, thinly sliced into half-moons
- 2 pinches of salt
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- Handful of fresh herbs (Parsley, Cilantro, and Mint would be good)
- 1/4 cup crumbled feta
- 1 can chickpeas, drained and rinsed
- 1 tablespoon grated lemon rind
- 1 and 1/2 tablespoons toasted sesame seeds (OR sunflower seeds, chopped nuts, etc.)
- In a small pot add 2 1/2 cups of water, and the cup of lentils, garlic cloves, sage, and olive oil. Heat over medium high until water comes to a simmer, then lower heat to low and simmer for 25-30 minutes until just tender. Be careful not to overcook as you want them to retain their texture! Let the lentils cool and then drain them picking out sage and garlic. Set aside or in the fridge overnight.
- Start by toasting the spices until fragrant, I would do this even if using store-bought spices.
- Add 1 teaspoon of the ground spice mixture to a small bowl (The rest is for later).
- Then mash your 1/2 clove of garlic on a cutting board with the 1 teaspoon of salt until a paste forms. This is supposed to mellow the flavour of the garlic.
- Next add your garlic paste, tahini, lemon juice, olive oil, and water to the bowl with the spice mixture and whisk until combined. Set aside.
- Break up your red onions with your fingers, then in a small bowl sprinkle them with salt, and drizzle lemon juice, olive oil.
- Add herbs and feta, toss and let rest for 15 mins.
- In a large bowl add lentils, chickpeas, grated lemon rind, and toss with the tahini dressing. Season with salt to taste, approx. 1 teaspoon. Fold in half of the onion feta mixture.
- Transfer to a serving plate and dress with remaining onion feta mixture, spice mix, and toasted sesame seeds.