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Mediterranean Chickpea Lentil Salad Bowl Recipe (with Video)

Dairy-free, Vegetarian, Wheat-free

Discover our Mediterranean Chickpea Lentil Salad Bowl Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 15min


Roasted corn
- 1 jar Corn, separated into kernels
- 1 Tbs Olive oil
- 1 pinch salt and pepper
Tomato and cucumber salad
- 1.5 cup Cherry tomatoes, cut in half
- 0.5 English cucumber, diced
- 1.5 tsp Sumac
- 1 wedge Lemon
- 1 Tbs Fresh parsley, roughly chopped
- 1 tsp Extra virgin olive oil
- 1 pinch salt and pepper
Roasted Chickpeas
- 1 15.5 oz can Chickpeas
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 Tbs Extra virgin olive oil
- 1 pinch salt and pepper
Black Lentils
- 1 cup black lentils
- 1 tsp veggie bouillon
Pickled Red Onions
- 1 Red onion, sliced
- 0.25 cup White vinegar
- 3 Tbs Sugar
- 1 Tbs Salt
- 1.5 cup Water
Other toppings
- 2 Tbs spicy hummus
- 2 Tbs harissa
- 1 Lemon, sliced into wedges
- mixed greens
- Fresh mint
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1. Pickled red onions: This is best to make a day in advance. If running short on time, make this first and let it marinate for at least 30 minutes. Combine the white vinegar, sugar, salt, and water in a saucepan and heat up until the sugar has dissolved. Wait for it to cool down before adding it to a mason jar with the sliced red onions. Set aside.
2. Black lentils: Cook the lentils according to the package instructions. It normally takes about 15-20 minutes to cook so this can be cooked a day in advance or one of the first items to prepare in this recipe. I like to add 1 tbsp of veggie bouillon before I start boiling the lentils to give it flavor. Once completely cooked, drain any excess water and set aside to cool down.
3. Roasted chickpeas: Drain the liquid from the can and set it aside for future use. Rinse the chickpeas well with water and dry with a paper towel. Add the chickpeas, paprika, garlic powder, onion powder, extra virgin olive oil, salt, and black pepper to a baking tray and mix everything well. You can air fry at 400F for 7-8 minutes or bake at 425F for 20 minutes. Once golden and lightly crispy, set aside.
4. Tomato and cucumber salad. Combine all the ingredients: tomato, cucumber, sumac, juice of a lemon wedge, parsley, olive oil, salt, and black pepper. Mix it well and store it in the refrigerator until ready to serve.
5. Roasted corn: Pull the hunk of husks all the way down from the cob. Discard the husks. Grip the cob vertically on a stable cutting board, use a sharp chef’s knife and cut downward, as close to the base of the kernels, from the top of the cob to the bottom. Repeat until all the corn kernels have been removed. Refer to my shortcut in the Notes section above if you prefer to skip this part. Heat up a small nonstick pan with olive oil. Add the corn kernels to the pan. Season with a pinch of salt and black pepper. Cook for about 7-8 minutes until it turns lightly golden. Set aside.
6. Assembly time: Add a handful of mixed greens to a salad bowl. Top with 1/4 cup of lentils and 4-5 slices of pickled red onions. Add 2 tbsp each of corn, chickpeas, tomato and cucumber salad. Add 1 tbsp each of spicy hummus and harissa. Finish off with the juice of 1 lemon wedge and a few pieces of fresh mint. Toss everything together and enjoy it immediately.

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