# Marinated Lentils and Chickpeas

A flavorful and protein-rich dish made with marinated lentils and chickpeas, perfect for meal prepping.

- Cuisine: Greek
- Category: Salad
- Language: en

## Ingredients

- 15 ounce can chickpeas
- 15 ounce can lentils
- 1 small shallot, diced
- 0.25 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 small lemon, juiced and zested
- 1 teaspoon honey
- 0.25 cup freshly chopped parsley
- 0.25 teaspoon kosher salt, adjust to taste
- 1 small cucumber, diced
- 0.5 cup green olives, roughly chopped
- 0.5 cup crumbled feta

## Instructions

1. Make a balsamic vinaigrette.
2. Add a can of drained chickpeas and a can of drained lentils to the vinaigrette.

## Tips

- The lentils and chickpeas get more flavorful by the day as they sit in the balsamic vinaigrette.
- Keep for up to four to five days.
- Serve with pita chips and hummus, in grain bowls, as a salad base with quinoa, couscous, or pasta, or spread on whipped feta.

## Source

- Original video: https://www.instagram.com/reel/DRuXl0PjsNU/?igsh=MTU0Ym9wNnNxbTA5Ng==
- Recipe page: https://www.cliprecipe.com/recipe/28cf1a04-1289-4f33-a26d-5bc76577c0bf
- Extracted: 2026-02-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt