Curried Lentil, Chickpea and Kale Salad

Course Salads
Difficulty Easy
Pulse Type Chickpeas, Lentils
Specialty Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 cup lentils dried
  • 1 14 oz can chickpeas rinsed and drained
  • 3 kale large leaves; chopped
  • 2 tbsps curry powder yellow
  • 1/2 tsp salt sea
  • 3 tbsps olive oil
  • 1 tbsp lemon juice fresh
  • 1 clove garlic minced
  • 1 orange navel; zested and peeled into sections
  • 1/3 cup cranberries dried
  • 1/3 cup feta cheese
  • 1/4 onion red; thinly sliced


  1. Add lentils to a pot and cover with 2 inches of water. Cover and bring to a full boil. Reduce heat and simmer, covered, until lentils have softened, but are still al dente, about 10 to 15 minutes. Drain any excess water and transfer lentils to a mixing bowl.
  2. Add the chickpeas and kale to the mixing bowl with the lentils. Add in the curry powder, sea salt, olive oil, lemon juice, and garlic, and orange zest. Toss well until everything is well-combined.
  3. Toss in the peeled orange, dried cranberries, feta, and red onion. Add sea salt to taste and serve alongside your favorite entree, or enjoy as a meal.
  4. *If using dry chickpeas, you're looking for just under 2 cups of cooked chickpeas