Moroccan Lentil Salad

Moroccan Lentil Salad

Moroccan Lentil Salad Recipe
Prep time
Cook time
Total time
Serves: 6
  • ½ 16-oz can organic garbanzo beans, drained
  • 4 tsp. organic green chili peppers, minced
  • ¼ c. fresh cilantro, chopped
  • ½ c. organic lentils
  • 1 ½ c. purified water
  • 2 medium organic tomatoes, chopped
  • 3 large organic green onions, chopped
  • 3 medium organic bell peppers (red, yellow, green), chopped
  • 2 Tbsp. organic olive oil
  • 1 pinch Celtic sea salt
  • 1 whole organic lime, juiced
  1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender. In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

Nutrient Information Per Batch

1145.49 kcal Calories, 465.35 mg Calcium, 172.97 g Carbohydrate, 0 mg Cholesterol, 34.09 g Total Fat, 67.11 g Fiber, 20.89 mg Iron, 346.78 mg Magnesium 3868.11 mg Potassium, 49.64 g Protein,16.98 mcg Selenium, 792.54 mg Sodium, 35.93 g Sugars, 10.13 mg Zinc, 4.58g Saturated fat, 0 trans Fat, 21.38 g Monounsaturated fats, 5.45 g Polyunsaturated fats, 31099.4 IU Vitamin A, 3.09 mg Vitamin B6, 0 mcg Vitamin B12, 697.89 mg Vitamin C, 0 IU Vitamin D, 12.62 Vitamin E, 720.94 mcg Vitamin K, 873.7 mcg Folate,1.48 mg Vitamin B1(Thiamin),9.27 mg Vitamin B3(Niacin),1.28 mg Vitamin B2(Riboflavin), 6329.58 mcg Lycopene, 4476.21 mcg Lutein and Zeaxanthin, 0.47 g ALA, 0 g EPA, 0 gDHA,935.79 mg Phosphorous, 3.87 mg Manganese, 400.82 mcg Alpha carotene, 17505.1 mcg Beta carotene, 1845.62 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts
  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Dairy
  • No Poultry
  • No Red Meat
  • No Soy
  • No Tubers
  • No Grains
  • No Molds

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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