California Avocados are in season from spring through summer.
HomeRecipesMeals & DishesAppetizersFreekeh Lentil Salad with Chickpeas and California Avocado

Freekeh Lentil Salad with Chickpeas and California Avocado

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Total Time: 20 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 270
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 160mg
Total Carbs 35g
Dietary Fiber 9g
Total Sugars 6g
Protein 9g
Potassium 470mg

(Nutrition information is for about 1 1/3 cups)

Vitamin A 148 IU; Vitamin C 8 mg; Calcium 38 mg; Iron 3.6 mg; Vitamin D 0 IU; Folate 132 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 4%; Iron 20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The foundation for this recipe starts with whole grain freekeh, an ancient grain, and builds from there with lentils, chickpeas, radishes, California Avocados, fresh mint, green onion, and a simply delicious dressing of lemon juice, honey, Dijon mustard, and olive oil. If we had to choose a few words to describe this salad, it would be luscious, hearty, and crunchy.

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Serves: 8

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4 Tbsp. Extra virgin olive oil 3 Tbsp. lemon juice (juice of 1 lemon) 2 Tbsp. honey 1 Tbsp. lemon zest (zest of 1 lemon) 1 Tbsp. Dijon mustard 1/2 tsp. kosher salt 1/8 tsp. black pepper 3 cups cooked cracked freekeh* 1 1/2 cups cooked lentils 1 cup canned, reduced-sodium chickpeas, drained and rinsed 2 ripe, Fresh California Avocados, seeded, peeled, and cut into ¾-inch pieces** 4 medium-size radishes, thinly sliced and halved 3 green onions, white and light green parts, thinly sliced 1/4 cup packed fresh mint leaves, torn into pieces, plus extra whole leaves for garnish
  1. Place the olive oil, lemon juice, honey, zest, mustard, salt, and pepper in a bowl and whisk until well combined, or add to a small Mason jar, cover with a lid, and shake vigorously until combined. Set aside.
  2. Place the freekeh, lentils, chickpeas, avocados, radish slices, green onions, and mint in a large serving bowl and stir gently to combine. Re-whisk or shake the dressing, drizzle on top, and toss the salad gently to combine. Season with salt and pepper to taste, and garnish with extra mint leaves.

*Notes: We cooked the freekeh in water, but you can cook it in vegetable or chicken broth for additional flavor as desired.

Beverage Pairing: Club Soda or seltzer with lemon juice, a lemon slice, and torn mint leaves.

Serving Suggestion: Serve as a side dish or main meal for a summer picnic or cookout. To boost the protein even more, top with grilled tofu, chicken, turkey, or shrimp.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

Recipe Tags: | View More Tags
Recipe Categories: Appetizers Dairy Free Entrees High Fiber Plant Protein Registered Dietitian Recipes Salads & Dressings Vegetarian
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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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