A healthier spin on our popular Koshari recipe, this Chickpea and Lentil Salad is hearty, healthy, and budget-friendly. Topped with a homemade spicy cumin vinaigrette, it’s an easy recipe that will fill you up and leave you feeling great!
In a large pot, submerge the lentils in water. Soak for 30 minutes. Drain and rinse the lentils. In a large pot over high heat, add the lentils and 5 cups of water.
Bring the ingredients to a boil. Then, reduce the heat to medium, and cook for 20-25 minutes or until the lentils are tender. Drain and cool slightly. Set aside.
Cook the pasta according to the package instructions until al dente. Set aside. In a large bowl, add the cooked lentils, pasta, arugula, chopped veggies, and chickpeas. Mix to combine.
In a mason jar, add all of the ingredients for the dressing. Mix until smooth. Pour the dressing over the prepared salad, and toss to combine.
Top with fried onions, and serve immediately.