1 cup lentils
2 cups or 1 (15 ounce) can cooked chickpeas, rinsed and drained
1 teaspoon salt
3 tomatoes, seeded and diced
1 yellow bell pepper, diced
1 small zucchini, peeled and diced
1 celery stalk, diced
1 jalapeno pepper (optional)
1/2 small red onion, diced
1/3 bunch flat-leaf parsley, finely chopped
2 tablespoons oil
Juice of 1 large lemon
Salt and pepper to taste
1. Cook lentils according to package instruction, OR bring to a boil with salt. Reduce heat to a low simmer and cook until lentils are tender but not mushy, 20 to 25 minutes.
2. Strain lentils. Cool completely by rinsing. Drain and move to a large bowl that will hold the whole salad.
3. Add the vegetables and chickpeas to lentils. Drizzle on the oil and lemon juice. Mix well. Season with salt and pepper as you like.