Lentil and Chickpea Salad

Calories: 396

Protein: 22g

Carbs: 50g

Fat: 13g

Key Nutrients: Iron ,Folate, Vitamin C

Ingredients:

• 1/2 cup cooked lentils (115 calories, 9g protein)

• 120g cooked chickpeas (150calories, 9g protein)

• 2 cups fresh spinach (14 calories, 2g protein)

• 1 tbsp tahini (90 calories, 3g protein)

• 1/4 tsp ground cumin

• 1/4 tsp ground coriander

• 1 small lemon, juiced

• Fresh mint leaves (optional)

• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils and chickpeas.

2. Wash and dry the spinach leaves thoroughly, then roughly chop them.

3. Add the spinach to the bowl with the legumes.

4. In a small bowl, whisk together the tahini, lemon juice, cumin, and coriander until smooth. If the mixture is too thick, add a splash of water.

5. Pour the tahini dressing over the salad and toss gently to combine.

6. Season with salt and black pepper to taste.

7. If using, tear fresh mint leaves and sprinkle over the top before serving.

8. For best results, let the salad sit for 5-10 minutes before eating to allow the flavors to meld together.