Vegan Indonesian-Inspired Garbanzos and Lentils

By gnikylime

A room-temperature grain salad.

Ingredients

• 1/2 c. lentils
• 1/4 t. ground cumin
• 1/4 t. ground coriander
• 1/4 t. ground cayenne, paprika, chipotle, or a mix
• 1/4 t. ground turmeric
• 1/8 t. ground cloves
• 1/4 t. ground ginger
• 1/4 t. ground black pepper
• 1/8 t. ground cinnamon
• 1/8 t. salt
• 1 minced garlic clove
• 1 T. shredded coconut
• 1/2 lime, juiced
• 5 leaves basil, thinly sliced
• 1-15 oz. can garbanzos, rinsed and drained
• 1 roma tomato
• 1 red bell pepper

Preparation

Step 1

1. Prepare the lentils according to package directions.
2. While the lentils are cooking, mix together the dry spices in a bowl with a lid (which is large enough to store the finished salad). Add in the garlic, lime juice, and basil. Mix well.
3. Cut the tomato and bell pepper (ribs and seeds removed). Add this and the garbanzos to the mix.
4. When the lentils are done cooking, let them cool to room temperature. Add them to the bowl. Seal the lid on tight and shake well to mix.