Serves 1
Directions
- 1Make a balsamic vinaigrette.
- 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.
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