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21 Mar, 2023

Chopped Lentil Salad

Light, crunchy and zingy. Just what you want on your plate as we transition into warmer weather (at last)!


Serves 2.


  • 1 can chickpeas, drained
  • 1 tbsp rapeseed oil
  • 250g cooked puy lentils
  • 150g cooked quinoa
  • A handful of sugarsnaps, finely chopped horizontally
  • 3 radishes, sliced thinly (ideally with a mandolin)
  • 1 small handful of parsely, chopped
  • 1 small handful of mint, chopped

For the caper-mustard dressing:

  • 2 tbsp capers
  • 1 tbsp dijon mustard
  • Juice and zest of 1/2 lemon
  • 1 tbsp olive oil
  • 1 clove of garlic, crushed
  • A pinch of salt and pepper


  1. Preheat the oven to 180 degrees celsius. Pat your drained chickpeas dry and add to a baking tin, drizzle with oil and roast for 25-30 minutes until crunchy.
  2. Make the dressing by adding all the ingredients to a blender, leaving a little of the lemon zest aside, and pulse until blended but still a little chunky.
  3. Plate your quinoa and lentils on a dish and top with the mangetout and radishes. Add the chickpeas and drizzle over the sauce. Finished with the fresh herbs and some extra lemon zest.