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Vegan Grilled Vegetables and Lentil Salad

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Ingredients

Units Scale
  • 1 cup green lentils, rinsed
  • 1 medium eggplant, sliced
  • 2 medium zucchinis, sliced
  • 1 red bell pepper, quartered
  • 1 large onion, quartered
  • 1 tbsp ras el hanout spice mix
  • Olive oil (preferably from the Puglia region)
  • Salt and black pepper to taste

For the Crispy Chickpeas:

  • 1 can chickpeas, drained and patted dry
  • 1 tsp smoked paprika
  • Salt to taste

For the Lemon Vinaigrette:

  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 2 tsp honey
  • 1 tsp brown Dijon mustard
  • A splash of pomegranate quince balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and fresh ground pepper to taste

Garnish:

  • Fresh basil, chopped
  • Powdered salt

Instructions

  1. Cook Lentils:
    • In a medium pot, bring 3 cups of water to a boil. Add the lentils and simmer until tender but not mushy, about 20-25 minutes. Drain and set aside.
  2. Grill Vegetables:
    • Preheat your grill to medium-high heat. Brush the eggplant, zucchini, bell pepper, and onion with olive oil and season with ras el hanout, salt, and pepper.
    • Grill the vegetables until charred and tender, turning occasionally. Remove from the grill and chop into bite-sized pieces once cool enough to handle.
  3. Make Crispy Chickpeas:
    • Preheat your air fryer to 390°F (200°C). Toss the chickpeas with smoked paprika and a bit of salt.
    • Air fry the chickpeas for 10-15 minutes until crispy.
  4. Prepare Lemon Vinaigrette:
    • In a bowl, whisk together lemon juice, minced garlic, honey, mustard, and vinegar.
    • Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and pepper to taste.
  5. Assemble the Salad:
    • In a large serving bowl, combine the cooked lentils, grilled vegetables, and crispy chickpeas.
    • Drizzle with the lemon vinaigrette and toss to coat evenly.
    • Garnish with fresh chopped basil and a sprinkle of powdered salt.
  6. Serve:
    • Serve the salad with slices of grilled Italian bread on the side.

Notes

  • Author: Lucas Krammes
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