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chickpea and lentil summer salad in blue bowl with side dish

Summer Chickpea & Lentil Salad

This tenderly, delicious Summer Chickpea and Lentil Salad is the perfect dish to help incorporate a variety of legumes into your diet with a little bit of fresh produce crunch.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner, lunch, Main Course, Side Dish
Cuisine American, Italian, Mediterranean
Servings 6


  • Small saucepan with lid
  • Knife and cutting board
  • Small spoon
  • Mesh strainer
  • Large mixing bowl
  • Small mixing bowl
  • Small whisk or small fork


  • cup uncooked lentils (green, French green, or brown) (we used green lentils)
  • 1 (15-oz) can chickpeas, drained & rinsed
  • 1 small cucumber, seeded & diced
  • ½ medium red onion, diced
  • ½ cup jarred sun dried tomatoes, drained & diced
  • 2 cups packed arugula, roughly chopped
  • ½ cup crumbled goat or feta cheese (optional or dairy-free, as needed)

Simple Lemon Dressing

  • ¼ cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried basil or oregano
  • 1 tsp black pepper
  • 1 tsp fine sea salt


  • Wash your hands thoroughly with soap & warm water.
  • Place dry lentils in a mesh strainer. Filter through lentils and discard any non-lentil particles such as stones or grains. Rinse lentils under cold water until the draining water turns clear.
  • Place clean lentils and 2 cups of water in a small saucepan and bring to a rapid simmer over medium-high heat. Once simmering, reduce heat to low and cook about 10-15 minutes or until lentils are soft but not mushy. Drain excess water through a mesh strainer. Set aside to cool.
  • While the lentils are cooking and cooling, prep the remaining ingredients - rinse chickpeas, chop cucumber, sun dried tomatoes, onion, arugula, mince garlic, juice lemon, etc.
  • In a small mixing bowl, add all the dressing ingredients. Whisk vigorously until well combined. Alternatively, place all ingredients in a small jar and seal tight. Shake vigorously to combine.
  • In a large mixing bowl, combine all salad ingredients. Drizzle the dressing over salad and mx until well coated. Serve immediately or refrigerate for more intense flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4-5 days.


*Change up your lentils and beans! Keep the variety going with each time you make this recipe. Try red or brown lentils. Try black beans or black-eyed peas.
*Try using produce you already have on hand.
Keyword Dairy-free, Gluten-free, High fiber, Plant-based, Vegan, vegetarian