Lentil + Chickpea Salad + Mustard Greens

Ingredients

For the dressing

6 tbsp maple syrup

2 tbsp olive oil

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tbsp white wine vinegar

1 tsp sea salt

½ tsp garlic powder

Freshly ground pepper

For the salad

2 cups cooked chickpeas

1 cup cooked puy lentils

1 bunch mustard greens, chopped

½ cup red onion, finely chopped

Preparation

For the dressing

Add all ingredients into a large bowl and whisk. Set aside.

For the salad

Add the ½ cup chopped red onion into the large bowl with the dressing and stir. Set aside while the chickpeas and lentils cook.

Cook the chickpeas and lentils in separate pots, according to package instructions.

While the chickpeas and lentils are cooking, chop up the mustard greens into small pieces.

When chickpeas and lentils are done cooking, drain and add both to the large bowl with the dressing and onions and stir.

Immediately after, add the chopped greens so the remaining heat from the chickpeas and lentils slightly wilts the greens.

Stir and serve immediately.

Enjoy!