Lentil Chickpea Salad with Maple Tahini Dressing

Ingredients

15 ounce can chickpeas

2 cups cooked brown lentils

½ cup tomato, diced

1 cup yellow bell pepper, diced

1½ cup cucumber, diced

1 cup roasted or pickled beets, diced

½ cup red or green onion, diced

¼ cup toasted pine nuts or almonds

2 tablespoons fresh basil, chopped

3 tablespoons mint leaves, chopped

Combine all salad ingredients in a large bowl, then whisk together dressing ingredients and mix. Keep in the fridge for 5 days.

Maple Tahini Dressing

⅓ cup tahini

¼ cup apple cider vinegar

¼ cup water

1 tablespoon maple syrup

1 tablespoon Dijon mustard

½ teaspoon salt