Chickpea + lentil salad with sun-dried tomato vinaigrette

Another perfect, healthy lunch that makes lots. From the Once Upon a Tart cookbook, which I highly recommend. Omit the parm in the dressing to make this vegan.

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

1 cup of French lentils (Puy lentils), well rinsed
1 cup of dried chickpeas, well rinsed
1 small red onion, finely chopped
1 red pepper, finely chopped
1 large jalapeno pepper, finely chopped
1 zucchini, finely chopped [I didn't have any so I used a bunch of radishes, diced]
6 - 8 marinated sun-dried tomatoes, julienned
one recipe sun-dried tomato dressing
1/2 cup of fresh basil leaves, cut into strips
chopped parsley

Soak the chickpeas in enough water to cover overnight. Drain, transfer to a medium large pot, cover with water and bring to a boil. Reduce the heat to low, and cover and simmer until the chickpeas are tender - roughly 1 - 1 1/2 hours. Drain and transfer to a large bowl.

In another medium large saucepan, bring the lentils to a boil in 4 cups of water. Reduce the heat to low, and simmer until the lentils are tender - roughly 20 - 25 minutes. Drain and add them to the bowl of chickpeas.

Add the onion, red pepper, jalapeno pepper, zucchini/radish and sun-dried tomatoes, along with the dressing to the beans. Toss until everything is evenly coated with the dressing. Now add the fresh basil leaves and parsley, a pinch of S+P, and toss again gently.

Serve chilled or at room temperature.

Yields 4 - 6 servings.