Lentil salad with chickpeas

Ingredients for 4 servings:

• 100 g lentils, brown
• 100 g chickpeas, from the can
• 150 g shallot(s)
• 1 cucumber(s)
• 200 g cocktail tomatoes, yellow
• 150 g radishes
• 4 tbsp balsamic vinegar, white
• 4 tbsp olive oil
• 1 tsp mustard, medium hot
• salt and pepper
• e.g. curry powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

a colorful salad that is easy to prepare

Cook the lentils in water for about 30 minutes until tender, then drain and let cool. Finely chop the shallots, peel and dice the cucumber, halve or quarter the tomatoes, and slice the radishes. Mix together a dressing from balsamic vinegar, olive oil, mustard, and spices. Add the vegetables, mix well, and let stand for about an hour. The salad can also be prepared a day in advance, but I would add the tomatoes just before serving. If you like, you can cook the chickpeas yourself. They should be soaked overnight and then cooked for about 1-1.5 hours the next day.