INGREDIENTS
1 can (540 mL) green lentils, rinsed and drained
1 can (540 mL) chickpeas, rinsed and drained
1 yellow pepper diced
1 cup (250 mL) cherry tomatoes, halved
4 green onions, sliced
1/4 cup (60 ml) olive oil
2 c. to tab (30 mL) balsamic vinegar
Italian parsley (optional)
salt and freshly ground black pepper
PREPARATION
1. In a large bowl, combine the lentils and chickpeas. Add pepper, cherry tomatoes and green onions. Drizzle with olive oil and balsamic vinegar and mix gently. Salt and pepper. Garnish each serving with a sprig of parsley, if desired.
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