Vegetable salad with chickpea, causcaus and lentils

Vegetable salad with broccoli, spinach and lentils is a healthy dish, low with calories. From lentils you can cook not only soups or second courses, but also hearty salads.



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Ingredients

• 200 g of black or green lentils;
• 600 ml of vegetable or chicken broth;
• 4 tablespoons of olive oil;
• 200 g of champignons;
• 50 g of causcaus;
• ½ red onion;
• 4 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 200 g of chickpea;
• 1 lemon;
• 100 g of feta cheese.

Preparation

Rinse the lentils, put them in a saucepan and add the broth. It can be replaced with water with chicken or vegetable broth cubes dissolved in it. On medium heat, bring the lentils to a boil. Slightly reduce the heat and cook for another 20-25 minutes, until it becomes soft. Then drain the lentils.

Heat 2 tablespoons oil in a frying pan over medium heat. Lay boiled chickpea and mushrooms cut into thin plates. Toast, stirring occasionally, 3-4 minutes. Add another spoon of butter, chopped onions, chopped garlic, salt and pepper. Cook 2-3 more minutes or more if you want the vegetables to be softer.

Mix lentils, vegetables, chopped spinach, whole lemon peel, 3-4 tablespoons of lemon juice, leftover butter and crumbled cheese. If necessary, season the salad with salt.

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Thanks for reading. Stay healthy!