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Warm Lentil and Tomato Salad

Lauren Caris
  • 50 minutes
  • Serves 2

INGREDIENTS

1

(14oz/400g) can chickpeas

120 g

Brown lentils

1 tsp

Chilli, Powder

2

sprigs Parsley, Fresh

10

Sun dried tomatoes

1 tbsp

Balsamic vinegar

1/4 tsp

Dijon mustard

1 tsp

Lemon juice

1 tsp

Maple syrup

1 pinch

Sea salt

1/4 tsp

Turmeric, Ground

2 tsp

Olive oil

1 pinch

Cumin, Ground