Warm Lentil and Tomato Salad

Lauren Caris Short

By Lauren Caris Short


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5 from 1 vote

Savor the warmth and heartiness of this lentil and tomato salad, enriched with the fiery crunch of chili roasted chickpeas. A perfect blend of textures and flavors to comfort and satisfy on a cold winter day.

Warm Lentil and Tomato Salad with chilli roasted chickpeas. A delicious vegan meal!

Lentils are one of my favourite things to eat, I have them several times a week. Each different type of lentil (red, brown, green, black etc.) carries different qualities, meaning you can fit them in to nearly any meal.

Red lentils are perfect for adding to curries and soups because they break down and become super soft when they’re cooked, and the darker colours are perfect for vegan chilli’s, burgers, and salads!

A while ago I shared a recipe for a super crunchy and fresh Lentil Apple Salad, but this warm lentil and tomato salad is a bit more hearty, and suited to these colder, winter days.

Warm Lentil and Tomato Salad with chilli roasted chickpeas. A delicious vegan meal!

The addition of the roasted chickpeas adds a fiery crunchiness, the contrast in texture is what makes this salad super special for me!

So try it out one of these cold days, when you fancy something hearty, but still light!

Print Recipe
5 from 1 vote

Warm Lentil and Tomato Salad

A hearty, warm lentil and tomato salad with chilli roasted chickpeas. A delicious vegan meal to warm you up on a cold winter day!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 2 people


Lentil Salad/Dressing

  • 120 g (1/2 cup) Brown Lentils
  • 10-12 Sun Dried Tomatoes
  • 2-3 sprigs Fresh Parsley
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Lemon Juice
  • 1 tsp Maple Syrup
  • 1 tsp olive oil
  • 1/4 tsp Dijon Mustard

Roasted Chickpeas

  • 1 (14oz/400g) Can chickpeas
  • 1 tsp olive oil
  • 1 tsp Chilli Powder
  • 1 pinch Ground Cumin
  • 1/4 tsp Ground Turmeric
  • 1 pinch Sea Salt


  • Preheat the oven to 200°C. Drain and rinse the chickpeas, then dry them as much as possible between two sheets of kitchen paper, removing as much moisture as possible will help them roast nice and crispy.
  • Mix the chickpeas in a bowl with the olive oil and spices until they are evenly coated. Lay them on a flat baking sheet lined with parchment paper and bake for 20 minutes. Allow to cool fully, they will get crispier as they cool as well.
  • While the chickpeas are cooking, bring a saucepan of water to a boil and simmer the lentils for 25-30 minutes, or until completely cooked. While they are cooking whisk together the balsamic vinegar, lemon juice, maple syrup, olive oil and mustard in a separate bowl.
  • Drain the lentils and put back in the saucepan with the dressing. Let the lentils sit in the dressing for 5-10 minutes to absorb some. Slice the sun dried tomatoes and roughly chop the parsley, mix with the lentils.
  • Serve with quinoa and some sliced avocado if you like.

Images by Lauren Caris Short.

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0 thoughts on “Warm Lentil and Tomato Salad”

  1. This sounds like it would make a delicious lunch! I regularly use lentils in stews and soups to thicken them up and add lots of delicious substance, but I’ve not really tried using them for salads at home – I’m going to give this a try!
    Jennie xx