Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Lentil and chickpea salad with feta and tahini from A Girl and Her Pig: Recipes and Stories by April Bloomfield

  • sage
  • sesame seeds
  • feta cheese
  • chickpeas
  • cilantro
  • coriander seeds
  • lemons
  • Puy lentils
  • red onions
  • preserved lemons
  • cumin seeds
  • Maldon salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Totallywired on November 09, 2018

    This was quite good. Messed up and didn’t have feta, added pecorino for salt but was missing the creaminess feta would bring plus the good bits discovery Bloomfield is so fond of. I’d bring more herbs and a bit more acid, but this is a very nice salad. Served here with lamb racks roasted with salsa verde.

  • westminstr on May 04, 2016

    Great salad. I used cilantro, a very small garlic clove in the dressing, and I included the preserved lemon but think it would be fine without. I prepped the red onion first and let it rest with only salt and lemon juice while I put together the dressing. This was enough time to "quick pickle" the onion and take the bite out. I used French lentils from the bulk bin, cooked ahead of time over the weekend, and canned chickpeas. I omitted the sesame seeds. I only needed 1 tsp of the cumin-coriander mix. This was a meal for us with raw red pepper slices on the side. Everyone loved it. Next time I will streamline the prep a bit more.

  • DKennedy on July 11, 2013

    This is the first recipe I've made out of this book. This is a wonderful vegetarian dish I could eat straight out of the bowl! Modifications: I used fresh, green chickpeas instead of canned ones, sautéed as described in Small Bites, Big Nights. I really liked this dish, though next time I would make it my own by: omitting the preserved lemons; sautéing the red onions along with the chickpeas; and adding more veggies to this dish. I resisted using all the tahini sauce but in the end, I realized it was needed. I also think the raw garlic in the tahini was too harsh.

  • minervasowl on December 14, 2012

    This salad makes a wonderful summer meal -- not too heavy, but still satisfying. Be sure to follow the directions for assembly as the layering of flavors and textures really pays off.

  • okcook on June 19, 2012

    This salad delivered what she promised in the description. Great textures and flavours. It is quite substantial so I was glad I just made 1/2 a recipe. We had it with our homemade Merguez sausage.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.