Warm Lentil Salad with Roasted Carrots, Chickpeas and Chicken

A warm salad of beluga lentils, roasted carrots and chickpeas, topped with crispy chicken and feta. The lentils and legumes make it filling; the meat is just a small addition.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 125 g Beluga lentils
• 300 g Carrots
• 1 can Chickpeas (can, drained)
• 150 g Chicken breast fillet
• 80 g Feta
• 80 g Arugula
• 30 g Walnuts
• 4 tbsp Olive oil
• 1 pc Lemon (juice)
• 1 tsp Honey
• 1 tsp Mustard
• 1 tsp Cumin
• 1 tsp Sweet paprika powder
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C conventional heat. Peel the carrots and cut them diagonally into pieces.
2. Toss the carrots with 1 tbsp olive oil, cumin, paprika powder, salt and pepper, spread them on a baking sheet and roast in the oven for 20 minutes.
3. Rinse the chickpeas, drain them, toss with 1 tbsp olive oil and a pinch of salt, and after 10 minutes add them to the carrots on the baking sheet.
4. Simmer the beluga lentils in about 500 ml salted water for 15 to 20 minutes until al dente, then drain and let cool.
5. For the dressing, whisk the lemon juice with mustard, honey, 2 tbsp olive oil, salt and pepper.
6. Cut the chicken breast fillet into thin strips, season with salt and pepper, and fry in 1 tbsp olive oil in a pan over medium heat for 5 to 6 minutes until golden brown.
7. Coarsely chop the walnuts and toast them briefly in a dry pan until fragrant.
8. Wash the arugula and spin it dry. Toss the lentils with some of the dressing.
9. Arrange the lentils, arugula, carrots and chickpeas on two plates and drizzle with the remaining dressing.
10. Top with the chicken and walnuts, and crumble the feta over the top.