High Protein Lentil and Artichoke Salad
This nutty and flavourful salad is wholesome with the goodness of fresh herbs, protein-rich puy lentils and a perfect balance of salt and vinegar in the pickled tender artichoke hearts
Ingredients
- 400 gm tinned puy lentils
- 1 cup cooked chickpeas or canned
- 2 Medium firm tomatoes cubed
- 1 medium Spanish onion
- 4 preserved baby artichokes quartered
- 1 cup flat-leaf parsley coarsely chopped
Dressing
- 1 tbsp Dijon mustard
- 2 tbsp cider vinegar
- 3-4 tbsp extra virgin olive oil
- Pinch of sea salt taste the lentils first as they may already be seasoned
- Freshly ground black pepper
Instructions
- Add vinegar, oil, salt (to taste), black pepper and mustard in a small glass jar with lid and shake until mixed and thick. Or use a bowl and a wire whisk to mix.
- Drain and transfer lentils and chickpeas in a large salad bowl.
- Cut Spanish onion into halves and finely slice lengthways
- Add the quartered artichokes, tomatoes, sliced onion and toss gently to mix evenly.
- Add the dressing and toss until the dressing evenly covers all components of the salad.
- Season with a little more salt and pepper to taste.
- Serve sprinkled with fresh parsley or other herbs you may have handy.