Servings: 4 TIme: 30 Minutes
1 cup green lentils (cooked, drained)
2 cups chickpeas (cooked, drained)
1/2 cup red onion (small, diced)
1 red bell pepper (medium, diced)
1 tomato (large, diced)
1/4 cup parsley (chopped)
2 tbsps Extra Virgin Olive Oil
2 tbsps White Wine Vinegar
1/2 tsp Oregano
1/4 tsp Sea Salt
Add all ingredients to a large bowl. Mix well. Taste and adjust flavor if desired.
Divide onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 1 1/4 cups.
Additional Toppings: Feta cheese, olives, fresh dill.
No White Wine Vinegar: Use red white vinegar, apple cider vinegar, or lemon juice.