Skip to main content


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.

You may also like