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How to make a Protein Chickpea and Lentils salad

I’ve been very interested in vegetarian regimens lately. And even though we have "vegetable-driven weeks" without even noticing, we sometimes forget how important it is to balance a veggie dish and today I think I was more mindful of that and wanted to share.

Anyway, I made this salad for those weekdays when my calendar is full of meetings and have no time to cook. VERY batch and fridge friendly. Hope you enjoy.


  • 1 can or organic cooked chickpeas, drained

  • 1 cup of black lentils, cooked

  • 1 stick of celery finely chopped

  • 1 serrano pepper finely chopped

  • 1/2 cup of red onion finely chopped

  • A bunch of parsley finely chopped

  • 3 tbsp of goat cheese (you can totally skip this or use soft tofu instead)


  • Zest of 1 lime

  • Juice of 1 lime

  • 3 tbsp olive oil

  • 1 tbsp Greek yogurt, you can skip if you don't want a creamy dressing

  • 1 tsp yellow mustard

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper


  1. Use a large bowl to whisk all dressing ingredients together all at once until they form a homogeneous mixture.

  2. Add the salad ingredients, mix together and chill for about 20-30 min. To serve, garnish with the gayest thing you can find in your kitchen, I found some celery flowers haha!

Enjoy with chips or just with a fork and a glass of OJ or your favorite low cal sparkling water.

Buen provecho!


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