Recipe
Salad
- 1 can chickpeas, rinsed and drained
- 1 cup cooked black beluga lentils, simmered in stock for about 15-20 minutes until tender
- 3 celery stalks, sliced on a bias
- 1/ 2 English cucumber, sliced into quarters
- 1/ 2 cup vegan feta or queso fresco
- 1/ 2 cup chopped chives, divided
- 1/ 2 cup chopped dill
Vinaigrette
- Juice of 2 limes
- 1/ 4 cup extra virgin olive oil
- 1/ 2 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
- Dash of honey, agave, or sugar if needed