Serves 6

INGREDIENTS

2 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, grated on microplane
¼ cup extra-virgin olive oil
2 cups French green lentils, cooked and cooled
1 cup bulgur wheat, cooked and cooled
1 small red onion, chopped fine
2 stalks celery, chopped fine
½ English cucumber, seeded and chopped fine
1 (15 ounce) can chick peas, drained and rinsed
½ cup golden raisins
¾ cup walnut pieces, toasted
½ cup fresh mint leaves, chopped
½ cup fresh parsley, chopped
Salt
Freshly ground pepper

DIRECTIONS

In a small bowl, whisk lemon juice, lemon zest, and garlic. Stream in olive oil and continue to whisk until emulsified. Set dressing aside. In a large bowl, add lentils, bulgur wheat, red onion, celery, cucumber, chick peas, golden raisins, walnuts and herbs. Season with salt and pepper and mix thoroughly. Pour dressing evenly over the salad, and mix to combine. Serve at room temperature.