This super delicious salad is a meal in itself. It is quite filling and packed with nutrition. I topped the salad with soft-boiled eggs, however, you can definitely replace it with hard boiled eggs if preferred. You can also replace couscous with quinoa as a gluten-free option.
The beans are a big part of our diet esp. “Foodie Child” is a big fan of lentils and chickpeas. We try to make fully vegetarian or meatless meals twice a week using variety of legumes in the form of salads, stews, dips and soups. I prefer to get my dry beans and soak them over night, boil them till they are tender and but not mushy. I always make a big batch, whatever I don’t use, I freeze it for the future use. Introducing my son to a variety of herbs and spices in my cooking at an early age really helped his palate to enjoy these flavours.
I believe repeated exposure to a new food before kids really start eating and enjoying the food is key for the champion eaters. What works for us is that we always serve new foods along with Kayden’s favorite foods. For example, this dish could be a side dish of a protein dish that he likes. Reality is that we don’t have a magic wand to change our kids eating habits overnight, – but the baby steps we take each day can help promote a lifetime of healthy eating. Please keep serving your kids healthy choices until they become familiar and preferred. Your consistency will pay off in the end.
- • 1 cup Brown lentils, cooked
- • 1 cup chickpeas, cooked
- • 1 cup cooked couscous or quinoa
- • 3-4 campari or 10-12 cheery tomatoes
- • 2 tbsp mint, dried leaves
- • A handful fresh mint, chopped
- • A handful fresh parsley, chopped
- • A handful fresh dill, chopped
- • 1 tbsp sumac
- • ¼ tsp Cumin, ground
- • ½ Red onion, sliced thinly
- • Salt and pepper to taste
- • 1 cup feta, crumbled to garnish
- • 1 soft or hard-boiled egg to garnish
- • ¼ extra-virgin cup olive oil
- • 1 large garlic clove, minced and mashed to a paste with ¼ teaspoon salt
- • 2 tbs lemon juice
- • 1tbs pomegranate molasses
- In a small bowl whisk together garlic paste, olive oil, lemon juice, pomegranate molasses and salt and pepper to taste. Stir lentils, chickpeas and dressing into couscous.
- Just before serving, stir in remaining ingredients and season with more salt and pepper. Garnish with crumbled feta and hard or soft-boiled eggs.