Freekeh Lentil Salad with Chickpeas & Avocado

Freekeh Lentil Salad with Chickpeas & Avocado

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 2
Scheduled for:
Lunch on Tuesday
Leftovers:
Lunch on Thursday

Ingredients for 2

Show Original

1 tbsp Extra virgin olive oil
3/4 tbsp Lemon juice
1/2 tbsp Honey
1/4 tbsp Lemon peel (zest)
1/4 tbsp Dijon mustard
1/8 tsp Kosher salt
0.03 tsp Black pepper
1/4 cup Freekeh, cracked (cooked in water or broth)
1/3 cup Lentils, canned
1/4 cup Chickpeas, canned, low sodium (drained, rinsed)
1/2 avocado(s) Avocado (seeded, peeled, cut into 3/4-inch pieces)
1 medium Radish (thinly sliced)
1/10 cup Mint, fresh (packed, torn)

Instructions


Place the olive oil, lemon juice, honey, zest, mustard, salt, and pepper in a bowl and whisk until well combined, or add to a small Mason jar, cover with a lid, and shake vigorously until combined. Set aside.

Cook freekeh according to package instructions in either water or broth.

Place the cooked freekeh, lentils, chickpeas, avocados, radish slices, green onions, and mint in a large serving bowl and stir gently to combine. Re-whisk or shake the dressing, drizzle on top, and toss the salad gently to combine.

Season with salt and pepper to taste, and garnish with extra mint leaves.

Nutrition Facts

Per Portion

Calories 321
Calories from fat 140
Calories from saturated fat 19.9
Total Fat 15.6 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 10.2 g
Cholesterol 0 mg
Sodium 219 mg
Potassium 554 mg
Total Carbohydrate 36 g
Dietary Fiber 6.9 g
Sugars 6.5 g
Protein 9.1 g

Dietary servings

Per Portion


Grain 0.3
Meat Alternative 0.4
Vegetables 1.2

Energy sources


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