Spiced Chickpea and Lentil Salad

By Hetty Lui McKinnon

Updated September 30, 2025

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.
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Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(274)
Comments
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This chickpea salad, adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), mirrors the humble ingredients but standout flavors of harira, a North African soup that is steeped in tradition. Like the hearty tomato and legume soup it derives from, this salad is made from simple ingredients but achieves great depth of flavor by roasting the onions, celery and tomatoes with spices. It’s delicious as soon as it’s prepared, but like so many salads, this one keeps well, as its flavors continue to deepen over time.

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Ingredients

Yield:4 servings (about 10 cups)

  • 1 large yellow onion, cut into thin wedges

  • 3 celery stalks, thinly sliced

  • 1 pound tomatoes, cut into 1 ½-inch chunks

  • 4 tablespoons extra-virgin olive oil

  • 1 tablespoon harissa paste

  • 2 teaspoons ground cumin

  • 1 teaspoon ground turmeric

  • Sea salt and black pepper

  • 2 (15-ounce) cans chickpeas, rinsed

  • 1 (15-ounce) can lentils, rinsed

  • Handful of chopped fresh parsley

  • Handful of chopped fresh cilantro

  • ¼ cup lemon juice (from 1 to 2 lemons) 

  • ¼ cup roughly chopped toasted pistachios

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

83 grams carbs; 636 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 26 grams fiber; 1269 milligrams sodium; 28 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees.

  2. Step 2

    Place the onion, celery and tomatoes on a baking sheet. Drizzle with 2 to 3 tablespoons of the olive oil and scatter the harissa paste, cumin, turmeric, 1 teaspoon salt and a big pinch of pepper on top. Using a large spoon or your hands, toss to coat. Roast until the vegetables are tender and golden around the edges, 20 to 25 minutes.

  3. Step 3

    Remove from the oven and add the chickpeas and lentils to the baking sheet, along with most of the parsley and cilantro (reserve some to garnish). Add the lemon juice and toss well to coat. Taste and season with more salt and pepper if needed. Transfer to a serving bowl. (This salad can be made ahead of time and stored in the fridge in an airtight container for up to 5 days.)

  4. Step 4

    To serve, drizzle with the remaining olive oil and top with the remaining herbs and the pistachios.

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Ratings

5 out of 5
274 user ratings
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Comments

NYCChris

Great flavor. I simplified the process: Use one large bowl to first toss the veggies with oil and seasonings. I added a couple of peppers. Transfer veg to sheet pan and roast. Do not rinse the bowl. Put beans in the bowl; stir to coat the beans with the remnants of olive oil and seasonings that are clinging to the bowl. When veggies are done roasting, stir into the beans; stir in parsley & lemon juice.

Mendy

Trader Joes has prepared, vacuum-packed lentils in the refrigerated section. They keep for a very long time until they're opened and are perfect for this application.

Sharon

@Katie. I have never seen lentils in a can.!

Betty

This salad pairs nicely with a garlicky yogurt dressing made simply with Greek yogurt, one small grated clove of garlic, and lemon juice to taste.

DCRYork

Excellent dinner or topping. I enjoy this on cottage cheese for a high-protein lunch. As someone else said, I mix everything in a bowl, not on the sheet pan. You can also use the air fryer to reduce oven use when the weather is hot.

Gaby

I’ve made it twice as we enjoyed it. The second time, I added 2 cloves thinly sliced garlic and a 1/2 tsp of garam masala to roast with the vegetables. I zested the lemon and added the zest along with the juice. Those additions boosted the flavor and I would recommend them.

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