Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

This must be one of the tastiest salads I have ever prepared. I adapted the recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. These gentlemen say this is one of the most popular recipes on their menu, and after making this salad, I can see why. Buttery soft chickpeas and earthy French lentils combine beautifully with fresh crunchy vegetables, fresh basil and a sweet tangy sun-dried tomato dressing. The key to a nice crunchy salad is to dice the vegetables to match the size of the chickpeas or even a bit larger if you please.

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 book from PositScience. 50 bloggers have been represented in this cookbook focusing on brain-healthy recipes.

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More Cuisine: Mediterranean Published on June 17, 2010 Simple and delicious summer salad of buttery soft chickpeas, earthy French lentils, crunchy fresh vegetables and sweet tangy sun-dried tomatoes Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 cup French or Puy lentils 1 small red onion, finely chopped 1 red bell pepper, finely chopped 1 large jalapeño, seeded and finely chopped 1 zucchini, finely chopped 6 to 8 marinated sun-dried tomatoes 1 1/2 cups (1 batch) sun-dried tomato dressing 1/2 cup of fresh basil leaves, cut into strips Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and transfer to a large bowl. Meanwhile, rinse the lentils and transfer to a medium saucepan. Cover with 4 cups of water, then bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the lentils are tender. Drain and add to the bowl of chickpeas. Add the onion, red pepper, jalapeño, zucchini and sun-dried tomatoes, and pour in the dressing. 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. Makes 4 to 6 servings

Other salads from Lisa's Vegetarian Kitchen to be enjoyed:
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