Moroccan Lentil and Chickpea Salad

    45 minutes

    This salad is as spicy as it is colourful! It is based on chickpeas, lentils, tomatoes and three colours of capsicums. So easy to make.

    106 people made this

    Serves: 5 

    • 1/2 cup dried lentils
    • 1 1/2 cups water
    • 400g canned chickpeas, drained
    • 2 tomatoes, chopped
    • 4 spring onions, chopped
    • 2 green chillies, finely chopped
    • 1 green capsicum, chopped
    • 1/2 yellow capsicum, chopped
    • 1 red capsicum, chopped
    • 1 lime, juiced
    • 2 tablespoons olive oil
    • handful chopped fresh coriander
    • salt to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place lentils and water in a pot, bring to the boil, then reduce to simmer. Cook for 30 minutes or until tender.
    2. In a bowl combine lentils with remaining ingredients. Toss well. Chill for 20 minutes. Serve chilled.

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    Reviews in English (74)


    I used good bell peppers and lots of fresh-squeezed lime in this. The serrano pepper I'd bought got lost somewhere in the fridge, so I had to use canned jalepenos. This was still a wonderful dish that got better the longer it sat. (But it only sat for a day, in spite of the fact that I made a double recipe. It was very popular.) I recommend that you drain the chickpeas and lentils for awhile in a colander in the sink -- this prevented my salad from getting soggy.  -  07 Jan 2008  (Review from Allrecipes USA and Canada)


    This was great but I did some modifications. I eliminated the olive oil to cut the calories and I added feta cheese in place of that. I also upped the lentils to 1 cup and eliminated the garbanzo beans. I added chooped fresh mint and some white balsamic vinegaar, garlic powder and cumin.  -  05 Sep 2007  (Review from Allrecipes USA and Canada)


    Wow was this good! The fresh Cilantro was really the star and really brightened the flavor. And the lime just pulled it all together. I made a couple changes because I forgot to buy some ingredients or they were not available. I substituted some sweet onion for the green onion- a red one would have been fine too. Also it's January so there are no real tomatoes on the east coast right now so I used canned tomatoes with jalapeno peppers (well drained) in place of the tomatoes and hot peppers- gave it the perfect amount of heat. This is a definite do again! Thanks for a terrific recipe!  -  14 Jan 2007  (Review from Allrecipes USA and Canada)