Lentil and Chickpea Salad

Someday’s, I can easily convince myself that we’re ready for baby number two. Seeing newborn photos flood my newsfeed just tugs at my ovaries. Realistically, it’s not going to happen – intentional, but if I had my way, I’d have a huge family. I love kids and I love being a mom.

But I also love the flexibility of having just one and then still getting settled into my job. Still figuring it all out. I’ll just have to get my fix elsewhere.

I love this salad for many reasons, but one of them being it’s so perfect for any kind of shower or party. It’s beautiful, healthy, delicious and passes most, if not all allergy tests.

If you don’t have mason jars, this still looks delicious in salad bowl or layered in individual bowls.

These also make for great (and convenient) lunches at the office. I’ve done this a few times and what’s awesome is you add the dressing, screw on the lid, give it a good shake and it’s lunch. I know Aggie loves her salads and figured this would be appropriate for her special day.

Lentil and Chickpea Salad

Seasonal and Savory
Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Servings 4


  • 4 small handfuls of spinach leaves divided
  • 1 can of lentils drained and rinsed
  • 1 can of garbanzo beans drained and rinsed
  • 1 English cucumber quartered & sliced
  • 1 cup cherry tomatoes halved
  • 4 small handfuls of fresh arugula divided
  • Shaved parmesan cheese
  • Ground pepper


  • 2 garlic cloves minced
  • 2 1/2 tablespoons of dijon mustard I used a dijon/horseradish mustard
  • 1 tablespoon apple cider vinegar
  • Juice of one lemon
  • 1/2 cup olive oil
  • salt + pepper to taste


  • If you want to set this up in a mason jar, I would suggest using a smaller, but wide jar. You don’t want too tall & narrow or else it’ll be hard to get the fork in. If you don’t have a mason jars you can always layer this in a salad bowl. The other option is to have all the ingredients placed in separate bowls and have your guests build their own. You’ve got options.
  • One salad at a time, start with the spinach. Then layer a few spoonfuls of lentils and garbanzo beans. Stack slices of cucumber, and then add a handful of tomato halves. Top with fresh arugula.
  • In case there are any dairy allergies, you can keep the cheese on the side. If not, add the parmesan and some ground pepper – ties all the ingredients together nicely.
  • To make the dressing: In a small bowl, add garlic cloves, mustard, apple cider vinegar, lemon juice and mix together. Continue to whisk, while you pour in the olive oil. Season with salt + pepper.
  • When you’re ready, set out the mason jars (or salad bowl/s) and dressing in a container and guests can help themselves.
  • Serve and Enjoy!

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