Spiced Chickpea and Lentil Salad
Updated September 30, 2025
Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large yellow onion, cut into thin wedges
3 celery stalks, thinly sliced
1 pound tomatoes, cut into 1 ½-inch chunks
4 tablespoons extra-virgin olive oil
1 tablespoon harissa paste
2 teaspoons ground cumin
1 teaspoon ground turmeric
Sea salt and black pepper
2 (15-ounce) cans chickpeas, rinsed
1 (15-ounce) can lentils, rinsed
Handful of chopped fresh parsley
Handful of chopped fresh cilantro
¼ cup lemon juice (from 1 to 2 lemons)
¼ cup roughly chopped toasted pistachios
Nutritional analysis per serving (4 servings)
83 grams carbs; 636 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 26 grams fiber; 1269 milligrams sodium; 28 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
Place the onion, celery and tomatoes on a baking sheet. Drizzle with 2 to 3 tablespoons of the olive oil and scatter the harissa paste, cumin, turmeric, 1 teaspoon salt and a big pinch of pepper on top. Using a large spoon or your hands, toss to coat. Roast until the vegetables are tender and golden around the edges, 20 to 25 minutes.
- Step 3
Remove from the oven and add the chickpeas and lentils to the baking sheet, along with most of the parsley and cilantro (reserve some to garnish). Add the lemon juice and toss well to coat. Taste and season with more salt and pepper if needed. Transfer to a serving bowl. (This salad can be made ahead of time and stored in the fridge in an airtight container for up to 5 days.)
- Step 4
To serve, drizzle with the remaining olive oil and top with the remaining herbs and the pistachios.
Private Notes
Comments
Great flavor. I simplified the process: Use one large bowl to first toss the veggies with oil and seasonings. I added a couple of peppers. Transfer veg to sheet pan and roast. Do not rinse the bowl. Put beans in the bowl; stir to coat the beans with the remnants of olive oil and seasonings that are clinging to the bowl. When veggies are done roasting, stir into the beans; stir in parsley & lemon juice.
Trader Joes has prepared, vacuum-packed lentils in the refrigerated section. They keep for a very long time until they're opened and are perfect for this application.
@Katie. I have never seen lentils in a can.!
This was really good, reminiscent of shakshuka and very easy to make. I used plain tomato paste since my kids don't like spicy food, and I added a red bell pepper. I think smoked paprika would also go well. It did not yield an enormous amount of food, so I recommend doubling if you like leftovers for lunch the next day (us) or have big appetites to feed (also us).
Are there any suggestions on how I could make this without using an oven (grill is an option). It is just too hot here in the summer to justify turning on the oven. Sounds delicious!
Make your own Harissa powder mix - google it; it's easy Buy a jar of roasted red peppers. Blend a little of the red peppers with some Harissa mix. Put it in the fridge for a 'while' for the flavours to blend. Then use it - you could google "Harissa Recipes." Think what you like/dislike about the flavour. Add/subtract a little of that to your mix. Make it your own. Its's so easy that "even a man" can do it.