Lentil Chickpea Salad – Sandwich & Dip

I love food! Sometimes I can enjoy cooking, but I’m definitely not one of those people who loves to be in the kitchen all day. In fact I quit cooking professionally because of the stress and lack of passion for it, among other reasons. I do however try to make most of my meals at home to save money and eat healthier. While I’m not strictly vegetarian, I have been experimenting with vegan and vegetarian dishes to lower my meat consumption and environmental impact.

One thing that has always been more challenging for me is to come up with good foods for hiking lunches. I’m also gluten free, so if you have ever experienced the gluten free bread options available you will know that they are usually more crumbly and dense. Not so fun for trying to bring a sandwich on a day hike! Toasting usually improves the texture, but on a hike I don’t really have the option of bringing a toaster with me! Can you imagine? Haha!

One recipe that I’m super impressed with and have been making quite often lately is this Lentil Chickpea Salad, that can be used as a sandwich spread or as a dip with crackers or chips. On hikes it works really well with some rice chips and is quite filling. Because of the lentils and chickpeas it also has quite a bit of protein, just what you need when working your muscles climbing mountains or slogging through brush! It’s also great to bring camping as an easy dip or for sandwiches or wraps. I found it on Pinterest, linked to the I love Vegan website, which is also where I found the image. Here is their recipe with a few of my own little tweaks. The original recipe can be found here.


Please note! This recipe was added before I switched to a keto diet. This is NOT keto friendly.. but it is deliciously vegetarian! 

Lentil Chickpea Salad – Sandwich & Dip
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  • 1 cup cooked red lentils (about 1/2 cup dried)
  • 1 cup cooked chickpeas (about 1/2 cup dried) OR you can use canned and drained
  • 1 celery rib, finely chopped
  • 1 carrot, grated
  • 1/2 cup red or green bell pepper, finely chopped
  • 2-3 green onions, finely chopped OR 1 small yellow or purple onion, finely chopped
  • 2 large pickles, finely chopped
  • 3 tbsp fresh dill, finely chopped OR 1 tbsp dried dill weed
  • 1/2 tbsp lemon juice
  • 3-4 tbsp vegan mayo (I use 4) OR sub for hummus
  • 2 tbsp mustard (I prefer Maille for the horseradish kick or a spicy english mustard)
  • 3 tbsp nutritional yeast
  • 1/4 tsp black salt (I don’t have black salt so I usually use celery or sea salt)
  • black pepper, to taste


  1. Pick through then rinse chickpeas. Approx. 1/2 cup dry chickpeas = 1 cup cooked. Soak in a bowl with lots of water covering for at least 2 hours or leave overnight. Drain, then add to large pot with plenty of water. Bring to a boil then turn down to a gentle simmer, cover and cook for 2 hours. Check and stir a couple times.
  2. Pick through and rinse lentils. Approx. 1/2 cup dry red lentils = 1 cup cooked. Add lentils and 1 cup unsalted water to a med sized pot. Bring to a boil then cover and turn down to min heat for 10-15 mins, like the way you cook rice.
  3. Wash, chop and prepare all ingredients. Make sure the veggies are chopped nice and fine. Feel free to use the chop/slice function on a food processor.
  4. Lightly mash chickpeas with a fork or potato masher. You still want it to be a little chunky so don’t go too crazy! Add the lentils, veggies, mayo, mustard, lemon juice, nutritional yeast, salt and pepper. Mix thoroughly.
  5. (Optional) Blend 1/3 to 1/2 the mixture with an immersion blender or with the pulse function on a food processor. Mix with the remainder thoroughly.
  6. (Optional) Chill for 3+ hours before serving.


I tend to double this recipe and it makes quite a bit! Eat in a wrap or sandwich or serve with chips or crackers and hit the trails! Enjoy!

~ Natalie Rose

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