Lentil and Chickpea Salad with Leeks | Hearty Middle Eastern Lunch
(0)
25 min
Quick
Sezamo
O salată caldă generoasă și hrănitoare din Orientul Mijlociu, excelentă pentru un prânz de toamnă bogat în proteine. Lintea și năutul fraged sunt acompaniate de praz dulce caramelizat, dressing cremos de tahini și accente vibrante de rodie.
Preparation method
Preparing the vegetables
Wash the leeks thoroughly to remove any grit and slice them into thin rounds (use both the white and light green parts). Rinse under cold running water and drain well the canned lentils and chickpeas.
Seed the pomegranate and place the crunchy seeds into a small bowl. Finely chop the bunch of fresh parsley and finely mince the garlic cloves.
Caramelizing the leeks
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the leek rounds and a pinch of sea salt.
Chef's tip
For an even deeper Middle Eastern flavor, you can sprinkle a pinch of sumac or toasted sesame seeds on top.
The salad keeps well in the refrigerator for up to 3 days in an airtight container; you can gently reheat it or enjoy it cold as an office lunch.
50 min
Under an hour
