High-Protein Warm Lentil Chickpea Salad

This warm vegan lentil chickpea salad delivers 19g of plant-based protein per serving—perfect for a quick, filling lunch or meal prep! Gluten-free, nutritious, filling, and ready in under 30 minutes.

Want more easy and nutritious meal ideas? Try this roasted cauliflower with hummus & chickpeas for a hearty side or couscous salmon salad for a fresh, protein-packed meal.

💗 Why This Recipe Works

1. Protein-Packed & Satisfying → 19g plant-based protein per serving from chickpeas + lentils keeps you full for hours (no sad, wilted salads here!).
2. Great for Meal-Prep → Tastes even better the next day! Stays fresh for 4 days—perfect for work lunches.
3. 30 Minutes, 1 Pan → Sauté, toss, and serve—no fancy gadgets or endless cleanup.
4. Budget-Friendly → Canned chickpeas + dried lentils = cheaper than takeout but 10x tastier.
5. Customizable → Add spinach instead of kale, toss in roasted sweet potatoes, or spice it up with harissa!

Perfect for:
✔ Busy weeknights
✔ Post-workout meals
✔ Sneaking extra veggies into picky eaters

Pro Tip: Double the batch and freeze half for a future lazy dinner win!

🥒 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Garlic: Chop it roughly - you want to taste those garlicky bursts!
• Chickpeas: These give you creamy bites full of protein. Just rinse them if using canned.
• Kale: Tear it with your hands! It softens just enough but won't turn to mush.
• Lentils: Already cooked means you save time. They make this salad super filling!

♻️ Substitutions/Variations

• Olive oil: I like avocado oil when you're cooking hotter, or coconut oil if you want a touch of sweetness.
• Onion: Try shallots or leeks when you want a gentler flavour.
• Celery: No celery? Fennel bulb gives you that same crunch, or toss in a cucumber at the end for fresh bites.
• Carrot: Swap for sweet potato cubes (roast them first) or bell peppers.
• Garlic: Out of fresh? Use ¼ teaspoon garlic powder per clove, or try asafoetida if garlic bothers your stomach.
• Chickpeas: White beans work just as well here, or edamame if you want a soy protein boost.
• Kale: I often use spinach (just stir it in at the end) or Swiss chard (remove those tough stems first).
• Lentils: Quinoa cooks faster if you're in a rush, or mushrooms add great meaty texture.
• Cumin: Mix coriander and paprika instead, or grab garam masala for something warmer.
• Yoghurt: Try mixing tahini with lemon juice, or blend cashews with water for creaminess.
• Protein boost: I sometimes add hemp seeds or crumbled tempeh to make it extra filling.
• Time-savers: Keep frozen chopped onions/celery/carrot mix on hand, or use pre-cooked lentils.
• Allergy-friendly: Skip nuts (sunflower seeds work) and use coconut yoghurt if avoiding soy.

📋 Variations 

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Epic vegan warm salad recipe

Claudia Ciorteanu

This vegan warm salad is packed with chickpeas, lentils, and veggies, offering a hearty, nourishing meal.

5 from 10 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course, Salad

Cuisine European

Servings 2

Calories 426 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 tablespoon olive oil
• ▢ 1 medium onion finely chopped
• ▢ 3 celery stalks diced
• ▢ 1 large carrot cubed
• ▢ 3 garlic cloves chopped
• ▢ 100 g chickpeas  canned or cooked
• ▢ A handful or two of kale roughly chopped
• ▢ 100 g lentils cooked
• ▢ ½ teaspoon cumin
• ▢ Salt and pepper to taste
• ▢ Greek yoghurt or kefir (vegan if you prefer) for serving

Instructions

 

• Heat the olive oil in a large skillet or frying pan over medium heat.
  2 tablespoon olive oil
• Add the chopped onion and sauté until it becomes translucent.
  1 medium onion
• Stir in the diced celery, cubed carrot and garlic. Cook for about 5 minutes, until the vegetables start to soften.
  3 celery stalks, 1 large carrot, 3 garlic cloves
• Add the chickpeas to the pan and stir well to combine with the vegetables.
  100 g chickpeas 
• Next, add the handful or two of chopped kale to the pan. Cook for a few minutes until the kale wilts down slightly.
  A handful or two of kale
• Stir in the cooked lentils and mix everything together.
  100 g lentils
• Season the salad with salt, pepper, and cumin. Adjust the seasonings according to your taste preferences.
  ½ teaspoon cumin, Salt and pepper to taste
• Continue cooking for another 2-3 minutes to allow the flavors to blend and the salad to become warm.
• Once the salad is heated through, remove it from the heat and transfer it to a serving bowl.
• Serve the warm summer salad with a dollop of Greek yogurt or kefir on top for a creamy and refreshing contrast.
  Greek yoghurt or kefir (vegan if you prefer)

Video

Notes

• Make sure to cook the vegetables just enough so they’re tender but still have a bit of crunch.
• You can swap the kale for spinach if that’s what you have on hand.
• If you like your salad a little spicier, try adding a pinch of chili flakes or a dash of hot sauce.
• For extra protein, you can add some grilled chicken or tofu.
• The salad can be stored in the fridge for a day or two. Just add the yogurt or kefir right before serving to keep it fresh.

Nutrition

Calories: 426kcalCarbohydrates: 54gProtein: 19gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 36mgPotassium: 844mgFiber: 21gSugar: 7gVitamin A: 5163IUVitamin C: 10mgCalcium: 91mgIron: 6mg

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