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Lentil Salad (Recipe)

Lentil Salad (Recipe)

Ingredients

Salad

• 2 – [ 14 oz. cans ] lentils, drained and rinsed *
• 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed *
• 10 oz. grape (or cherry) tomatoes, halved (1 ½ cups)
• ½ cucumber, deseeded and roughly chopped
  
• ½ cup sliced black olives
  
• ½ to ¾ cup finely chopped red onions (or sliced green onions) 
• 2 mini cucumbers, fine dice
• 3 Tablespoons finely chopped fresh parsley

Ingredient

• 2 Tablespoons tahini
• 2 Tablespoons lemon juice
• 2 Tablespoons red wine vinegar
• 2 teaspoons pure maple syrup
• 1 Tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch to 1 teaspoon sea salt
• Pinch to ¼ teaspoon black peppe

Instructions

• 1.  Put the onion, tomatoes and cucumber in a bowl and season to taste.
  
  
• 2. Scatter the feta, olives and mint leaves on top. Sprinkle over the oregano and toss lightly. Drizzle over the oil and lemon juice and serve with warmed pitta bread.

Enjoy!!!

Servings : 8
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

calories: 196kcal

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