This vegan salad with chickpeas and lentils is gluten-free, protein-rich, and ready in under 30 minutes. It’s nutritious, filling, and perfect for a quick meal or meal prep for the week ahead.
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.
When I feel like trying something new, I check my fridge for inspiration. It’s always fun to see what’s there and come up with a recipe that suits my day. Recently, I’ve also been enjoying this healthy and easy grilled eggplant salad with Mediterranean flavours or Zucchini Scarpaccia - Easy Italian Tart in 30 Minutes.
My kids tend to stick to their favourite foods, but with a gentle approach, they’re often willing to try healthier options. It’s rewarding to see them enjoy new dishes.
Cooking is a journey of creativity and discovery for me. It’s about more than just feeding our bodies—it's about trying new things and sharing good food with my family. Even if my kids prefer their usual meals, I’m happy to introduce them to new flavours and watch them enjoy something different.
Looking for more? Check out these Dinner Recipes!
Recipe variations to explore
Roasted Vegetable and Quinoa Salad: Roast a mix of bell peppers, zucchini, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Cook quinoa, then combine with roasted vegetables. Add fresh parsley or basil, and drizzle with a dressing made of lemon juice, olive oil, and Dijon mustard.
Warm Lentil and Sweet Potato Salad: Roast diced sweet potatoes until tender. Cook lentils until al dente, then drain. Sauté onions and garlic, then add the lentils and sweet potatoes. Season with salt, pepper, and cumin or paprika. Finish with balsamic vinegar and toss in fresh greens like arugula or spinach.
Warm Tofu and Vegetable Salad: Press and dice tofu, then sauté until golden brown. Steam or blanch vegetables like broccoli, snow peas, and carrots. Combine tofu, vegetables, and cooked whole wheat pasta or noodles. Toss with a soy-ginger dressing made from soy sauce, ginger, garlic, lime juice, and sesame oil.
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Epic vegan warm salad recipe
Ingredients
- 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.
Jacqueline Debono says
I really like this warm summer salad. I've had it on its own for lunch and served it as a side dish with some grilled fish!
Sherry says
This salad was so satisfying. I really loved the flavor.
Liz says
All your suggestions sound fabulous!!! I made the quinoa salad with roasted veggie and devoured it. I will be adding more of your salads to my menu this summer.
Nicole says
We use this as a side at dinner and it’s great! I love having something so nutritious on the table and it’s filling too!
Gloria says
We try to eat a few meatless meals each week. This is perfect, and I actually have some kale in the fridge that needs to be used up. I guess I know what we are having for dinner tonight.
Aprril says
This was a delicious warm salad! I'll definitely be making it again!
Kristina says
Delicious and easy to bring for lunch on the weekdays! Thank you for the recipe.
Sharon says
Wow, there are enough recipe ideas here for a chapter in a cookbook!! I agree that this salad is great served warm and then the leftovers can be enjoyed in a variety of ways.
Natalie Perry says
I love warm salads! Plus chickpeas are my favorite. Thank you for this delicious recipe
Audrey says
Very good warm salad! I loved the spices in this salad.