This salad is built around French green lentils and canned chickpeas, dressed in a curry vinaigrette made with ginger, garlic, lemon juice, and warm spices. It comes together in under 50 minutes and holds up well in the fridge for days. If you want a filling, no-fuss lunch that doesnโt need reheating, this is a reliable one to have in rotation.
The short version of why this works
Two things make or break this salad. First, using French green lentils (du Puy) rather than red or brown lentils โ they stay firm after cooking instead of turning to mush, which means they hold the dressing rather than absorbing it into a paste. Second, dressing the lentils while theyโre still slightly warm. Warm lentils are porous and pull the curry vinaigrette into their centers; cold lentils sit next to the dressing instead of tasting like it. Everything else โ the chickpeas, the vegetables, the cashews โ gets folded in after, so the crisp components stay crisp and the lentils do the heavy flavor work.
Troubleshooting
- The dressing tastes flat or raw: Curry powder and ground cumin can taste dusty if they havenโt had a chance to bloom. Whisk the spices into the olive oil first and let it sit for two minutes before adding the lemon juice and vinegar. That short rest takes the raw edge off.
- The salad is watery by the time you serve it: Cucumbers and grated carrots release liquid as they sit. Salt them lightly in a colander for 10 minutes and pat dry before adding them to the bowl. This is especially worth doing if youโre making the salad more than an hour ahead.
- The cashews go soft: Toast them right before serving, not while the lentils cook. Cashews lose their crunch quickly once they hit a dressed salad โ dress it at the table if you want them to stay crunchy throughout the meal.
- The lentils are mushy: Cooking time varies by lentil age and brand. Start checking at 16 minutes. You want them to yield to a bite but not split open. Once theyโre done, drain immediately โ leaving them in hot water even a few extra minutes pushes them past the point of no return.
- The salad tastes underseasoned after chilling: Cold dulls salt and acid. Before serving leftovers, add a small squeeze of fresh lemon juice and a pinch of flaky salt. It takes 10 seconds and makes a real difference.
Leftovers and meal prep
This salad keeps well because neither lentils nor chickpeas wilt. Store it in an airtight container in the fridge for up to four days. The one exception is the cashews โ keep those separate and add them just before eating, or theyโll be chewy by day two. The cucumbers and bell pepper soften slightly over time but stay pleasant. If youโre prepping for the week, you can make the full dressed salad on Sunday and portion it out; just hold the cashews, fresh herbs, and the finishing drizzle of olive oil until youโre ready to eat. The lemon zest and flaky salt at the end are worth adding fresh each time โ they take seconds and noticeably brighten a salad thatโs been sitting in the fridge.
Chickpea and Lentil Salad with Curry Spices
Equipment
- 3-qt saucepan with lid
- Fine mesh strainer
- Skillet
- Large mixing bowl
- Small bowl or measuring jug
- Whisk
- Chef's Knife
- Cutting board
- Box grater or Microplane
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Salad Base:
- ยพ cup French green lentils (du Puy), dry rinsed and picked over
- 6 cups water
- 1 piece bay leaf
- 1 tsp Kosher salt for the cooking water
For Toasting:
- ยฝ cup raw cashews to be toasted and roughly chopped
For the Curry Dressing:
- โ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 2 tsp curry powder (mild) freshly opened for best aroma
- ยฝ tsp ground turmeric
- 1 tsp ground cumin
- ยฝ tsp ground coriander
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ยพ tsp Kosher salt
- ยฝ tsp freshly ground black pepper
For the Salad Mix-Ins:
- 15 oz canned chickpeas drained and rinsed
- 1 medium red bell pepper small dice
- 2 medium Persian cucumbers small dice
- โ cup red onion finely minced
- 1 cup carrots coarsely grated
- โ cup golden raisins
- ยฝ cup fresh cilantro leaves chopped
- ยผ cup fresh mint leaves chopped
For Finishing:
- 1 tsp lemon zest finely grated
- 1 tbsp extra-virgin olive oil for drizzling
- ยผ tsp flaky sea salt for finishing
Instructions
- Cook the Lentils: In a 3-qt saucepan, combine the rinsed lentils, water, bay leaf, and kosher salt. Bring to a boil, then reduce to a gentle simmer; cook 18โ22 minutes until the lentils are tender with a slight bite. Drain through a fine-mesh strainer and discard the bay leaf. Spread the lentils on a tray or tilt in the strainer to steam-dry for 2 minutes.
- Toast the Cashews: While the lentils simmer, warm a dry skillet over medium heat and add the cashews. Toast, stirring, 3โ4 minutes until golden and fragrant. Transfer to a board to cool, then roughly chop.
- Make the Curry Dressing: In a small bowl or measuring jug, whisk together olive oil, lemon juice, apple cider vinegar, Dijon, honey, curry powder, turmeric, cumin, coriander, grated ginger, grated garlic, kosher salt, and black pepper. Whisk until emulsified and glossy, 30โ45 seconds.
- Prep the Vegetables and Chickpeas: Pat the chickpeas dry with a towel. In a large mixing bowl, combine the diced red bell pepper, diced cucumbers, minced red onion, and grated carrots.
- Dress the Warm Lentils: Add the warm, drained lentils to the bowl with vegetables and pour over half of the dressing. Toss gently to coat and let stand 5 minutes to absorb.
- Assemble the Salad: Fold in the chickpeas, golden raisins, chopped cilantro, and mint. Add the remaining dressing and toss until everything is evenly coated, 1โ2 minutes. Taste and adjust seasoning.
- Rest: Let the salad rest 10 minutes so the spices bloom and the lentils take on the vinaigrette. For a crisper, brighter profile, you may briefly chill it at 40ยฐF / 4ยฐC for up to 1 hour before serving.
- Finish and Serve: Sprinkle with the chopped toasted cashews and lemon zest, then drizzle with a little olive oil and finish with flaky sea salt. Serve at cool room temperature, or lightly chilled.
Notes
Chefโs Tips:
- Choose firm lentils such as French green (du Puy) or black beluga; avoid red lentils, which break down and turn mushy.
- Season the cooking water for the lentilsโsalt helps the lentils cook evenly and taste seasoned from within without toughening their skins.
- For a vegan salad, use maple syrup instead of honey; for a spicier profile, whisk a pinch of cayenne into the dressing.
- To intensify aroma, bloom the curry powder in 1 tsp olive oil over low heat for 30 seconds, then whisk into the dressing.
- Make-Ahead: This salad tastes even better after a few hours as the flavors marry. Store covered in the refrigerator at 40ยฐF / 4ยฐC for up to 4 days; fold in the cashews just before serving to keep them crisp.
- For extra crunch, you can roast the chickpeas on a sheet pan at 400ยฐF / 200ยฐC for 18โ20 minutes, then cool before tossing in.
Nutrition
Common questions
Can I use canned lentils instead of cooking dry ones?
You can, but the texture will be softer and the salad wonโt hold up as well over multiple days. If you use canned lentils, drain and rinse them thoroughly, then skip the warm-dressing step โ toss everything together cold and serve the same day.
Is this salad filling enough as a main meal?
Yes โ one serving delivers roughly 600 calories with both lentils and chickpeas contributing plant-based protein and fiber. If you want to stretch it further, serve it over a scoop of plain cooked grains or alongside a piece of flatbread.
Can I make this vegan?
Swap the honey in the dressing for maple syrup in equal measure. Every other ingredient in the recipe is already plant-based, so thatโs the only change needed.
My curry powder has been in the cupboard for a while โ does it matter?
It does. Old ground spices lose their volatile oils and the dressing will taste flat no matter how much you use. If your curry powder doesnโt smell strongly when you open the jar, itโs worth replacing before making this.
Can I add a protein to make it more substantial?
The lentils and chickpeas together already provide a solid amount of protein per serving. If you want to add more, a soft-boiled egg on top works well without disrupting the flavors โ it keeps the dish vegetarian and adds richness alongside the spiced dressing.