Citrus Chilli Chickpea and Lentil Salad - Lentil Salad Recipes


  • 2 heads little gem, halved
  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 2 red chillies, seeded and finely chopped
  • 1 x 400g tin chick peas, drained and rinsed
  • 1 x 400g tin lentils, drained and rinsed
  • Sea salt and freshly ground black pepper
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 2 tbsp extra virgin olive oil
  • 40g rocket
  • ┬Ż cucumber, roughly chopped
  • 160g cherry tomatoes, halved


Calories columnFat columnSaturates columnSugars columnSalt column
246 per serving
12% %GDA
11g per serving
16% %GDA
2g per serving
10% %GDA
5g per serving
6% %GDA
0.30g per serving
5% %GDA


  1. Heat a frying pan until hot. Add the little gem, cut side down and sear for 30-45 seconds until just browned, then place onto a serving plate.

  2. Add the olive oil and red onion and cook for 3-4 minutes until just softened then add the chillies and cook for another minute.

  3. Stir in the chickpeas and lentils and stir fry for 4-5 minutes until hot through and just beginning to crisp.

  4. Season with salt and black pepper and stir in half the lemon and orange zest and juice.

  5. Layer a third of rocket, cucumber and cherry tomatoes onto the little gem and scatter a third of the chickpea mixture over the top, then repeat with the remaining layers.

  6. Zest the rest of the lemon and orange over the top, then squeeze the juice over the top and serve straightaway.