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Vegetarian • Gluten free • Serves 4-6


1 (15 ounce) can Chickpeas
1 Eggplant, small
1 cup Green lentils
1/4 tsp Oregano, dried
1 tbsp Parsley, fresh
1 Red onion
1 (14.5 ounce) can Tomatoes, fire-roasted
1 Zucchini


1 tbsp Honey
1 tbsp Lemon juice, freshly squeezed

Baking & Spices

1 Pepper, freshly ground
1/2 tsp Salt

Oils & Vinegars

6 tbsp Olive oil
1 tbsp Red wine vinegar


1/2 cup Feta


2 1/2 cups Water
  • Syl

    Mediterranean chickpea lentl salad

  • Debbie Barrow

    Mediterranean Chickpea and Lentil Salad |

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