Lentil and Chickpea Bowl with Cilantro Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 35 min Serves 2 Indian cuisine 378 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Lentil and Chickpea Bowl with Cilantro Lime Dressing take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lentil and Chickpea Bowl with Cilantro Lime Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lentils from drying out.

Can I substitute ingredients in Lentil and Chickpea Bowl with Cilantro Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lentil and Chickpea Bowl with Cilantro Lime Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lentil and Chickpea Bowl with Cilantro Lime Dressing high protein?

Yes — this recipe is tagged high protein, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes