Chickpea and Red Lentil Salad with Lebanese Hummus Sauce

Written by Eydie Desser

This recipe is inspired by Alain Ducasse, one of the most famous chefs in the entire world. You’ll understand why, when you taste this healthy, refreshing salad. Although I changed the hummus sauce a bit and added a couple of ingredients to the salad, it’s still in the spirit of Chef Alain’s intent.


  • 1-1/4 cup dried chickpeas (soaked overnight), or 2 (15 oz) cans no salt Chickpeas (we use Eden Brand)
  • 2/3– cup Vegetable stock if using canned chickpeas (use GOE veggie stock)
  • 2 (8 oz) onions, peeled and cut in quarters through the root (divided)
  • 2 medium sized carrots, peeled and cut into large chunks (divided)
  • 2 dried bay leaves (Turkish are best)
  • ½ cup red lentils
  • 1 garlic clove, minced (about 1 tsp.)
  • 1/8th tsp. ground cumin
  • 1/8th tsp. ground Ras al hanout
  • 3 TB lemon juice (or more to taste)
  • 1/8 tsp. salt (optional)
  • ¼ tsp. freshly ground black pepper
  • ½ cup chopped celery
  • 2 oz. bean sprouts, torn into bite size pieces
  • 2-3 TB sherry vinegar
  • ¼ cup (about 4-5 mint leaves), chiffonade (cut into long thin strips)


Make the Chickpeas:

1- If using a pressure cooker, place the soaked chickpeas, 1 quartered onion, 1 chopped carrot and 1 bay leaf.  Add enough water to cover the beans by 2 inches.

Pressure-cook on high for 15 minutes if using a stove top pressure cooker; and a little longer if using an Instant Pot. Great pressure cooking tips:

1- If cooking on the stove top: in a 3 qt. pot, add chickpeas, onion, carrot and bay leaf and enough water to cover by 2”. Bring water to a boil, then simmer until chickpeas are just cooked. The time will vary depending on how fresh the chickpeas are.

How to cook beans

Once cooked, drain beans, reserving cooking-liquid. Remove bay leaf, onion, and carrot, and let cool.

Make the Lentils:

1- Rinse the lentils in cold water and pick out any stones. Fill a 2 qt. pot or larger, with water. Add other quartered onion, bay leaf and chopped carrot, and bring to a boil.  Add lentils and lower heat to a simmer. Cook for 4 to 5 minutes, or until the lentils are just cooked through but still hold their shape. Drain, removing onion, carrot and bay leaf, and reserve the lentils.

Make the Hummus Sauce:

1- In the bowl of a high speed blender, add 1/3rd  of the cooked chickpeas, (about 1 cup), 2/3 cup of chickpea water, (or vegetable stock if using canned beans), minced garlic, ground cumin, Ras al Hanout, lemon juice, S&P (optional).

2- Blend on medium high until very creamy.

Make the Salad:

1- In a mixing bowl, add the remaining 2 cups reserved chickpeas, cooked lentils, ½ cup chopped celery, beans sprouts, 2-TB sherry vinegar and mint strips.

To Serve:

1- Spoon the hummus sauce in a bowl and surround with the Chickpea salad.

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