Lukewarm, spicy lentil salad with chickpeas

Ingredients for 2 servings:

• 150 g lentils, red
• 100 g chickpeas
• 1 bell pepper(s), green, very finely diced
• 3 carrots, diced
• 4 spring onions, finely chopped
• 30 g sunflower seeds
• 5 slice(s) Jalapeño(s), green, sliced, from the jar
• 1 garlic clove(s), finely chopped
• 1 tbsp mustard, hot
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp oil
• 1 tbsp vinegar or lime juice, to taste
• Salt and pepper, black, from the mill
• 1 pinch of chili flakes or chili powder

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 1 hour 30 minutes

vegetarian

Soak the chickpeas in water overnight. Then simmer for 1 hour until soft and still slightly firm to the bite. Cook the lentils according to the package instructions. Sauté the sunflower seeds in a little oil. Add the spring onions and garlic and fry. After a minute, add the remaining vegetables and fry until everything still has a bite. Then transfer to a bowl, set aside, and let cool slightly. Mix the remaining ingredients to make a dressing, pour it over the lukewarm salad, and mix well. The next day, the salad will be well-seasoned and tastes great when reheated. Serve with fresh baguette.