Koshari salad with lentils and chickpeas | Nutritious Oriental lunch
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25 min
Quick
Sezamo
O reinterpretare nutritivă a preparatului egiptean Koshari într-o salată sățioasă de prânz. Lintea aromată și năutul fraged sunt combinate cu ceapă rumenită crocantă, legume proaspete și un dressing aromat cu chimion și lămâie.
Preparation method
Preparing the ingredients
Boil the lentils in lightly salted water for about 15-20 minutes until tender, but still firm to the bite (al dente). Drain the lentils and let them cool to room temperature. If using canned chickpeas, rinse them well under cold running water and drain completely.
Thinly slice the yellow onion. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the onion until golden, caramelized, and slightly crispy. Transfer the onion to a plate lined with a paper towel.
Wash the fresh vegetables. Cut the cherry tomatoes into halves or quarters, and dice the cucumber. Finely chop the fresh parsley leaves.
Chef's tip
For extra crunch, you can sauté the chickpeas for a few minutes in the pan with cumin before adding them to the salad.
The salad keeps well in the refrigerator in an airtight container for 2-3 days, becoming even more flavorful as the flavors meld.
Ingredients
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45 min
Under an hour
