Creamy chickpea hummus, flame-licked vegetables and punchy herbs help turn this into a dinner-worthy salad that you’ll actually be excited to eat.
Bonus: Research has found that a diet rich in fibre, which you’ll get from foods like lentils, chickpeas and veggies, can help you get a better night’s sleep by improving blood sugar control and good bacteria in your digestive tract.
Place lentils, salt and 4 cups (1 L) water in a medium saucepan. Bring to a boil, reduce heat to medium-low and simmer, covered, until lentils are tender but not too soft, about 25 minutes. Drain well.
Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Lightly brush vegetables with some of the oil and season lightly with remaining salt. Grill vegetables, in batches if there isn’t enough grill space, until charred in a few spots and tender, flipping once, about 10 minutes in total. Remove vegetables from grill while they finish cooking. Once cool enough to handle, chop vegetables into 1-inch pieces.
Whisk together oil, lemon juice, honey, garlic, chili flakes and pepper.
Spread hummus on plate and top with grilled vegetables, cooked lentils and herbs. Drizzle lemon mixture overtop and sprinkle with feta cheese and pistachios.
Per serving: 480 calories, 22 g protein, 23 g fat (4 g saturated fat), 49 g carbohydrates (9 g sugar), 22 g fibre, 11 mg cholesterol, 631 mg sodium.