Ethiopian-Inspired Spiced Lentil and Chickpea Salad

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant salad of lentils and chickpeas tossed with fresh herbs and a zesty berbere-spiced dressing. This Ethiopian-inspired vegan recipe, ready in about 15 minutes, pairs cooked brown lentils, cooked chickpeas, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cooked brown lentils
• 1 cup cooked chickpeas
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp berbere spice blend
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 cup cooked brown lentils, 1 cup cooked chickpeas, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp berbere spice blend, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and emulsified.
3. Step 3: Pour the spiced dressing over the lentil and chickpea mixture and toss gently until everything is evenly coated.
4. Step 4: Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving as a light lunch or side dish.