Mediterranean Lentil & Chickpea Salad

1. 1
   boil · ~20 min

   Cook the lentils.

   1.Combine 0.5 cup rinsed brown lentils with 3 cups water and 0.25 tsp salt in a medium saucepan.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cook uncovered until lentils are tender but still hold their shape, about 15-20 minutes.

   4.Drain well and let cool slightly.

   TIPDo not overcook the lentils — they should be tender but not mushy. Mushy lentils will make the salad clumpy.
2. 2
   prep · ~10 min

   Prepare the vegetables and herbs.

   1.Halve 1 cup cherry tomatoes.

   2.Dice 1 cup cucumber into small, even cubes.

   3.Dice 0.5 cup bell pepper into similar-sized cubes.

   4.Finely chop 0.25 cup red onion.

   5.Halve 0.25 cup pitted kalamata olives.

   6.Roughly chop 0.25 cup fresh parsley and 2 tbsp fresh mint.
3. 3
   mix · ~2 min

   Make the lemon-herb dressing.

   1.In a small bowl, whisk together 2 tbsp extra virgin olive oil and 2 tbsp fresh lemon juice.

   2.Add 1 minced garlic clove, 0.5 tsp dried oregano, 1 pinch of salt, and 1 pinch of black pepper.

   3.Whisk vigorously until the dressing is emulsified and slightly thickened.
4. 4
   assemble · ~3 min

   Combine the salad.

   1.In a large mixing bowl, add the drained lentils and home-cooked chickpeas.

   2.Pour half of the lemon-herb dressing over the warm lentils and chickpeas and toss gently.

   3.Add the prepared tomatoes, cucumber, bell pepper, red onion, olives, parsley, and mint.

   4.Drizzle the remaining dressing over everything and toss gently to combine.

   TIPTossing the warm lentils with dressing first lets them soak up all the flavor. Add the fresh vegetables second to keep them crisp.
5. 5
   rest · ~10 min

   Let the salad rest before serving.

   Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld, or refrigerate for 30 minutes if you prefer it chilled.

   TIPThis salad tastes even better the next day. Make it ahead for meal prep — just hold back a little dressing to freshen it up.
6. 6
   serve

   Serve the Mediterranean lentil and chickpea salad.

   Give the salad a final toss, taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed, and serve at room temperature or chilled.

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