Lentil, Chickpea, Corn & Tahini Salad
Simple tossed-together set of ingredients
salad
Time2 hr
Yield4 portions
Energy390 kcal
Components1
Ingredients
- cook as directed, then drain
- 140glentils, green
- 3clovegarlic
- 2gherb, sage, fresh
- drain, then mix through the spinach to allow it to wilt
- 200gspinach, freshchopped
- rest of body
- 140gChickpeas, from dry
- 200gsweetcorn, frozen
- 0.5tspsalt
- 60gcheese, feta
- 0.5tspspice, coriander, ground
- 10gseed, sesametoasted
- 2wholelemon zest
- dressing
- 2tspspice, coriander, ground
- 0.5tspspice, cumin, ground
- 0.5tspspice, garlic powder
- 0.125tspsalt
- 50mllemon juice≈ 50 g lemon juice
- 5mloil, olive, virgin
- 30mlwater≈ 30 g water
- 20gtahini
Instructions
Lentil, Chickpea, Corn and Tahini Salad
Process
- Lentils
- Cook with the garlic and sage - approx 20-25 minutes, don’t want mush
- Drain
- Stir through the chopped spinach so that it wilts a bit.
- Whisk the dressing ingredients together
- Add the salad ingredients to a bowl with the drained lentils, toss with the dressing.
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 390 | 1559 |
| Protein | 23.3 | 93.2 |
| Carbohydrates | 42.8 | 171.3 |
| Total Sugars | 4.6 | 18.5 |
| Free Sugars | 0.2 | 0.7 |
| Fat | 12.9 | 51.6 |
| Saturated Fat | 3.8 | 15.4 |
| Fibre | 13.1 | 52.6 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.4 | 5.5 |
| Iron | 8.35 | 33.4 |
| Calcium | 254 | 1020 |
| Vitamin B12 | 0.165 | 0.66 |
| Omega 3 | 0 | 0 |
| Magnesium | 156 | 626 |
| Potassium | 1180 | 4740 |
| Caffeine | 0 | 0 |
| Cost | £1.21 | £4.85 |
Component details (1)
Aggregated amounts used by this recipe.
- Chickpeas, from dry — Amount required: 140 g