LENTIL AND CHICKPEA SALAD

Ingredients

3 tbsp olive oil

2  onions, peeled and sliced

3 garlic cloves, finely chopped

6-8 Swiss chard leaves, julienned (stalks removed)

6 cups water

3/4 cup dried petite green lentils

2 teaspoons salt

1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained

1 tbsp pomegranate molasses (available at Whole Foods) or normal molasses

1 tbsp fresh lemon juice

1/8 tsp salt

1/8 tsp pepper

METHOD

Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan.

Add onions to pan; sauté until soft, about 8 minutes.

Reduce heat to medium; add garlic. 

Cook until onions are caramelized, about 20 minutes. 

Add Swiss chard leaves; cook until wilted and tender, about 5 minutes. 

Place 6 cups water in a pan; bring to a boil. 

Add lentils to pan. Reduce heat, and simmer; cook until tender, about 15 minutes. 

Add 2 teaspoons salt; let sit 5 minutes to absorb. 

Drain lentils; cool on a baking sheet. 

Combine chickpeas, lentils, chard-and-onion mixture, pomegranate molasses, lemon juice, 2 tablespoons olive oil, and 1/8 teaspoon each of salt and pepper.

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