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Parve
Easy
3 Servings
Allergens 
No Allergens specified
1 Hour, 5 Minutes
Diets
Lentils are not everyone’s go-to when it comes to salad, but believe me, this salad is delicious! Lentils are high in fiber and have a whopping 18 grams of protein per cup, about the same as the amount of protein in three eggs. This salad has a bunch of interesting flavors that bring your palate to life. You don’t need to eat a boring lettuce salad every day. Change it up and be pleasantly surprised to find that you like lentils!
4 large mushrooms, quartered
1 small zucchini, cut into 1-inch pieces
1/2 (15.5-ounce) can Glicks Chickpeas
1 (16.9-ounce) package Gefen Organic Lentils, ready to eat (or 2 cups cooked lentils)
1 Pink Lady apple (or any sweet apple), diced
1 tablespoon Gefen Mustard
2 tablespoons Tuscanini Apple Cider Vinegar
3 tablespoons Gefen Olive Oil
1/2 teaspoon salt
black pepper, to taste
Preheat oven to 350 degrees Fahrenheit. Lightly grease two baking sheets. Spread mushrooms and zucchini pieces on the first baking sheet and chickpeas on the second. Bake one hour, until mushrooms and zucchini are cooked through and chickpeas are crisp and crunchy.
In a colander or sieve, rinse lentils until the water runs clear. Transfer to a bowl. Stir in zucchini, mushrooms, chickpeas and apple.
In a container, shake the mustard, vinegar, oil, salt, and pepper until well combined. Pour dressing over the salad.
Photography by Chay Berger
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