Mediterranean Chickpea Salad With Lentils

Ingredients

• Lentils

  Raw

  2 cup or 384g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Red wine vinegar

  2 tbsp or 30g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Dill

  Fresh

  3 tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a small saucepan, bring water to a boil and boil the lentils until soft, about 20 minutes. Drain and place in the freezer for 10 minutes to cool quickly.
2. Meanwhile, mince garlic, dice red onion, and chop tomato and cucumber.
3. Remove the lentils from the freezer and add to a large bowl. Add olive oil and red wine vinegar and toss thoroughly.
4. Stir in the garlic, red onion, tomatoes, and cucumber. Add the drained and rinsed chickpeas, dill, salt, and pepper, and mix again.
5. Cool in the fridge for 10 minutes before serving.

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