Mexican legumes: lentil salad and chickpeas

Ingredients

For 4 servings

• •225 g 225 g Green lens(s)
• •4.5 c. à soupe 4.5 Tbsp Ginger Mix
• •4.5 c. à soupe 4.5 Tbsp Olive oil
• •1.5 c. à soupe 1.5 Tbsp Wine vinegar
• •1.5 1.5 bouquet(s) Coriander
• •1.5 1.5 box(s) Chickpeas
• •1.5 1.5. Red onion(s)
• •Salt

Method

1. 1.Start by putting your lentils in a saucepan filled with cold water, then let them cook about 20 minutes over medium heat.
2. 2.Once cooked, drain the lentils well and put them aside so they cool quietly.
3. 3.Meanwhile, take care of chickpeas by rinsing them carefully before draining them. Peel the red onion and mince it finely.
4. 4.Prepare the dressing in a large salad bowl: mix the oil with the vinegar and whisk well, then season according to your taste with salt and pepper.
5. 5.Add the cooled lentils, chickpeas and chopped onion to the salad bowl. Sprinkle generously with Malin Mexican Mix, gently mix together, decorate with some fresh coriander leaves and it's ready to taste!