Chickpea and Lentil Salad with Muhammara | Satisfying Middle Eastern Lunch

In a blender or food processor, add the well-drained roasted peppers, half of the walnut kernels (25 g), 1 peeled garlic clove, 15 ml of extra virgin olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1 tablespoon of lemon juice, and a pinch of sea salt. Blend until you get a creamy and flavorful paste with a pleasant, slightly rustic texture.

In a large skillet, heat the remaining 15 ml of extra virgin olive oil. Add the second garlic clove, finely crushed, the well-drained chickpeas, the remaining ground cumin, and the smoked paprika. Sauté over medium heat for 4-5 minutes, stirring occasionally, until the chickpeas are heated through and develop a lightly golden crust.

Wash and dice the cucumber, then finely chop the fresh parsley leaves. Toast the remaining walnut kernels (25 g) in a dry pan for 2 minutes and coarsely chop them.