So excited about this one! Didn’t mean for it to look so festive, but it does right? It’s perfect for the quickly approaching holiday season, better yet, make it as a veggie main or side dish on Thanksgiving! I love the combo of lentils and quinoa. The lentils’ earthiness and fluffiness of the quinoa go incredibly well together. You get a burst of sweetness with texture from the pomegranate seeds, which are also known as arils, plus a serious pop of color. These little juicy seeds also add a touch of fiber to the dish-- I was very surprised to learn this! The creaminess of the hummus balances it out completely, while the tanginess of the feta brings it home. Plus, this dish is packed with fiber and protein. And doesn’t it look gorgeous?! Get it on your table, stat!
festive lentil & quinoa salad with pomegranate seeds & hummus
2 cups cooked green lentils
2 cups cooked quinoa
½ cup crumbled feta or goat cheese
3 scallions, trimmed, thinly sliced on the bias
¼ cup pomegranate seeds, plus more for serving
⅔ cup fresh parsley leaves, chopped
olive oil, for drizzling
flaky sea salt, for serving
1 can (15 oz.) chickpeas, drained and rinsed (if you’re not using canned, this is about 1½ cups)
¼ cup plus 2 tbsp. tahini
zest and juice of ½ a lemon
¼ tsp. cumin
2 tbsp. olive oil
In a large bowl, mix lentils, quinoa, feta, scallions, pomegranate seeds, and parsley. Drizzle with olive oil; season with salt and pepper.
For the hummus, in a food processor, pulse chickpeas, tahini, lemon juice and zest, cumin, and 3 tbsp. water until a thick paste forms. Add olive oil and ½ tsp. salt and process until smooth; season with pepper.
With a large spoon, place a dollop of the hummus on the side of a plate or shallow bowl. With the back of the spoon, swipe along the edge of half of the plate, following its shape. Repeat on three more plates. Divide salad among plates and top with additional pomegranate seeds and flaky sea salt.
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