Summer Chickpea & Lentil Salad

Step 1

Wash your hands thoroughly with soap & warm water.

Step 2

Place dry lentils in a mesh strainer. Filter through lentils and discard any non-lentil particles such as stones or grains. Rinse lentils under cold water until the draining water turns clear.

Step 3

Place clean lentils and 2 cups of water in a small saucepan and bring to a rapid simmer over medium-high heat. Once simmering, reduce heat to low and cook about 10-15 minutes or until lentils are soft but not mushy. Drain excess water through a mesh strainer. Set aside to cool.

Step 4

While the lentils are cooking and cooling, prep the remaining ingredients - rinse chickpeas, chop cucumber, sun dried tomatoes, onion, arugula, mince garlic, juice lemon, etc.

Step 5

In a small mixing bowl, add all the dressing ingredients. Whisk vigorously until well combined. Alternatively, place all ingredients in a small jar and seal tight. Shake vigorously to combine.

Step 6

In a large mixing bowl, combine all salad ingredients. Drizzle the dressing over salad and mx until well coated. Serve immediately or refrigerate for more intense flavor.

Step 7

Store leftovers in an airtight container in the refrigerator for up to 4-5 days.