"I love this recipe because it's so versatile. If you're missing artichokes or olives, try sun-dried tomato or capers. No chickpeas? White beans work or double the lentils. You really can't go wrong. The dressing is quick, easy and versatile and you can use it to create your own Mediterranean variations of this salad. Here are a few more reasons to love it:"
"Made with simple pantry staples and fresh veggies. High in plant-based protein and fibre. Works for meal prep (keeps well for a few days). Bright, fresh, and satisfying, never boring. Naturally plant-based and gluten-free. Made with canned lentils so you'll just need about 10-15 minutes to assemble it, depending on your chopping speed. It's one of those throw-together meals that always hits the spot."
The salad pairs canned lentils and chickpeas with fresh vegetables, artichoke hearts, and kalamata olives for a bright Mediterranean flavor. Canned lentils and chickpeas make the recipe fast to assemble, typically in 10–15 minutes depending on chopping speed. Multiple substitutions are offered, including white beans for chickpeas, sun-dried tomatoes or capers for artichokes or olives, and different lentil varieties if canned lentils are not available. The dressing is quick and adaptable, enabling many Mediterranean variations. The dish is high in plant-based protein and fiber, naturally gluten-free, and holds well for a few days for meal prep.
Read at Running on Real Food
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