Marinated Lentils and Chickpeas

Serves 1
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Directions

  1. 1Make a balsamic vinaigrette.
  2. 2Add a can of drained chickpeas and a can of drained lentils to the vinaigrette.

Ingredients

  • 15 ounce can chickpeas
  • 15 ounce can lentils
  • 1 small shallot, diced
  • 0.25 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 small lemon, juiced and zested
  • 1 teaspoon honey
  • 0.25 cup freshly chopped parsley
  • 0.25 teaspoon kosher salt, adjust to taste
  • 1 small cucumber, diced
  • 0.5 cup green olives, roughly chopped
  • 0.5 cup crumbled feta

Tips

  • The lentils and chickpeas get more flavorful by the day as they sit in the balsamic vinaigrette.
  • Keep for up to four to five days.
  • Serve with pita chips and hummus, in grain bowls, as a salad base with quinoa, couscous, or pasta, or spread on whipped feta.