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
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Cook lentils following package directions, 20 to 25 minutes, or until tender. Drain.
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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.
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Cover with plastic wrap and refrigerate until well chilled. Serve cold.