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Chickpea Lentil & Sun-Dried Tomato Sumac Salad in a bowl.

Chickpea Lentil & Sun-Dried Tomato Sumac Salad

  • Author: Nisha Melvani
  • Total Time: 30 minutes
  • Yield: Serves 4 1x


Protein-rich and balanced, no chopping required, Chickpea Lentil & Sun-Dried Tomato Sumac Salad is bound to become your go-to weeknight salad. 


Units Scale

For the salad:

  • 3/4 cup dried green, brown, or French green lentils
  • 1 bay leaf
  • 1 (15-ounce) can chickpeas, drained, and rinsed
  • 2 teaspoons olive oil (optional)
  • 1 tablespoon tamari
  • 1 teaspoon sumac
  • 1 teaspoon dried thyme
  • 1/2 cup sun-dried tomatoes (packed in oil), chopped
  • 1/4 cup capers (optional)
  • 4 to 5 cups arugula

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari
  • 2 teaspoons maple syrup, or to taste
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon sumac
  • Fresh lemon juice to taste


  • Preheat the oven to 400ºF.
  • Cook the lentils: Bring about two and a half cups water to a boil. Add the lentils and bay leaf and reduce the heat to a simmer. Cook uncovered for about 20 minutes, or until the lentils are al dente, adding more water as needed to keep the lentils submerged. Drain and set aside.
  • Prepare the chickpeas: Meanwhile, rub the chickpeas between the layers of a kitchen towel to dry. You can remove the skins at this time, if desired.
  • Cook the chickpeas: Transfer the chickpeas to a large rimmed baking sheet. Add the olive oil, if using, the tamari, sumac, and thyme to a small bowl. Mix to combine. Pour the marinade onto the chickpeas. Use your hands to rub the chickpeas with the marinade until evenly coated. Roast the chickpeas for about 15 minutes, or until crispy.
  • Make the dressing: Add the extra-virgin olive oil, balsamic vinegar, toasted sesame oil, tamari, maple syrup, lemon zest, and sumac to a medium bowl. Mix well to combine.
  • For serving:  Transfer the lentils, chickpeas, sun-dried tomatoes, capers (if using), and arugula to a large bowl. Mix the dressing and add it to the salad for serving. Toss well to combine. Add lemon juice to taste.


The roasted chickpeas in this recipe are so delicious. You can choose to only make these and add them to your favorite salad, or eat them as a snack. For extra crispy chickpeas, broil for an additional 2 minutes after roasting.

For low-sodium, use low sodium tamari.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: chickpea salad, roasted chickpeas, lentil salad, sun-dried tomatoes, sumac, easy vegan salad