Lentil, Chickpea, and Carrot Salad with Feta Cheese
Scramble recipe tester Jen Grosman of Washington, DC, said she makes a version of this salad every week for her family and serves it with …
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Cooking tools:
- Microwave
- Mixing bowl
- Nonstick skillet
- Stove
- Measuring cup
- Measuring spoon
- Whisk
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 3 carrots (diced)
- 2 pre-cooked pork, turkey, chicken, or vegetarian sausage (sliced (optional), use wheat/gluten-free, if needed)
- 1/4 cup extra virgin olive oil
- 1/2 lemon (juice only, about 2 Tbsp.)
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
- 1/2 tsp. dried tarragon
- 2 1/2 cups pre-cooked lentils (often sold in cans or vacuum-packed packages, or cook your own, see Tip below for directions)
- 15 oz. canned chickpeas (garbanzo beans) ( drained and rinsed, or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can)
- 3/4 cup crumbled feta or goat cheese
- 1/2 cup fresh flat leaf parsley (chopped, or more to taste)
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