Categories: Salads and Sides

Ingredients

• 1 1/2 cups uncooked lentils
• 1 cup chickpeas, drained and rinsed
• 15 cherry tomatoes, sliced
• 1/2 cup black olives, sliced
• 1/2 cup chopped sweet bell peppers
• 1/2 cup shredded carrot
• 2 basil leaves, torn in pieces
• 1/2 cup olive oil
• 2 T red-wine vinegar
• 1/2 t. salt
• 1/2 t. pepper

Directions

1. Cook lentils following package directions, 20 to 25 minutes, or until tender. Drain.

2. In a large bowl, mix together the cooked lentis, chickepeas, tomatoes, olives, bell peppers, carrot and basil. Stir in olive oil and vinegar. Season with salt and pepper.

3. Cover with plastic wrap and refrigerate until well chilled. Serve cold.

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