Lentil and Chickpea Bowl with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty plant-based bowl featuring protein-packed lentils and chickpeas with crisp vegetables, tossed in a zesty cilantro-lime dressing for a satisfying lunch. This Indian-inspired healthy bowl recipe (high protein, vegetarian), ready in about 60 minutes, pairs lentils, chickpeas, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 378 calories and feeds 2, 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

• 3/4 cup lentils
• 1/2 cup chickpeas
• 1/4 cup quinoa
• 1/2 cup bell peppers
• 1/2 cup cucumber
• 1/4 cup red onion
• 1/4 cup cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp salt

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Instructions

1. Step 1: Cook 3/4 cup lentils in 1.5 cups water for 20 minutes until tender. Simmer 1/4 cup quinoa in 1/2 cup water for 15 minutes until fluffy. Drain both and let cool.
2. Step 2: Dice 1/2 cup bell peppers and 1/2 cup cucumber, then thinly slice 1/4 cup red onion. Combine with rinsed 1/2 cup chickpeas.
3. Step 3: Whisk 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp salt to make dressing. Toss cooled lentils, quinoa, and vegetables with dressing until evenly coated.
4. Step 4: Garnish with 1/4 cup chopped cilantro before serving, ensuring the dressing evenly coats all ingredients.