Lentil & Chickpea Salad
Updated: Apr 27
Here is a great summer salad that you can make ahead and it gets better as all the flavors marinate.
1 can of lentils of choice, drained and rinsed. I use red lentils
1 can of Chickpeas, drained and rinsed,
1 1/2 cup of cherry tomatoes, halved
1 cup of diced cucumbers, seeds removed
1/2 cup kalamata olives
1/2 cup of chopped red onions
1/2 cup of chopped yellow peppers
1/4 cup feta cheese, crumbled
1/4 cup chopped Italian parsley
1/4 cup of olive oil
1/4 cup lemon juice - if using fresh all zest one lemon
1 tablespoon of fresh oregano, chopped
salt and pepper to taste
In a small bowl whisk together lemon juice, zest, olive oil, oregano, salt, and pepper, set aside.
In a large bowl place the balance of the ingredients and toss.
Whisk dressing again and pour over salad, toss, cover, and place in the fridge for at least 2 hours before serving.