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Lentil and Chickpea Salad with Greens and Pita

Kids love to eat this simple bean salad (with some sautéed spinach sneaked in) with pita. It’s easy to make; delicious warm, cold, or at room temperature; and full of protein and fiber to keep them going for the rest of the afternoon.

Serves 2

½ cup cooked lentils

2 tablespoons olive oil

1 (15-ounce) can chickpeas, drained and rinsed

6 cherry tomatoes

1 cup baby spinach (or similar greens)

juice of 1 lemon

salt and pepper

1 whole wheat pita cut into small triangles

1. Sauté the spinach with the olive oil and the tomatoes for 3 to 4 minutes. Add the lentils and chickpeas and stir for another minute or two. Season to taste and drizzle with lemon.

2. Place in a lunch box with the pita triangles on the side.

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