Middle Eastern Lentil and Chickpea Salad with Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A hearty lentil and chickpea salad with celery, red bell pepper and cumin, tossed in a creamy lemon-tahini dressing. This middle eastern-inspired salads (vegetarian) ready in about 45 minutes blends green lentils, chickpeas, stalk celery into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 green lentils
• 1 cup chickpeas
• 1 stalk celery
• 1 medium red bell pepper
• 1 tsp cumin
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium pot, bring 3 cups water to a boil. Add 1 cup green lentils and 1 cup chickpeas. Simmer for 20 minutes until tender. Drain and let cool.
2. Step 2: Chop 1 stalk celery into 1/4-inch pieces. Dice 1 medium red bell pepper into 1/2-inch cubes. Mince 2 garlic cloves.
3. Step 3: In a large bowl, combine cooled lentils, chickpeas, celery, and bell pepper. Add 1 tsp cumin.
4. Step 4: In a small bowl, whisk 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Step 5: Pour dressing over lentil mixture. Toss until evenly coated. Chill for 30 minutes before serving.