Summary

Ingredients

• 150 g lentils, red
• 100 g chickpeas
• 1 green pepper (s), diced very small
• 3 carrot (s), finely diced
• 4 spring onions, finely chopped
• 30 g sunflower seeds
• 5 slices jalapeños, green, cut, from the glass
• 1 clove (s) garlic, finely chopped
• 1 tablespoon mustard, hotter
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon oil
• 1 tablespoon vinegar or lime juice, to taste
• Salt and pepper, black, from the mill
• 1 pinch chilli flakes or chilli powder

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Instructions

1. Soak the chickpeas in water overnight. Then simmer for 1 hour until they are soft and still a bit firm to the bite.
2. Cook the lentils according to the instructions on the packet.
3. Sweat the sunflower seeds in a little oil. Add the spring onions and garlic and fry. Add the remaining vegetables after a minute and fry them so that everything still has a good bite. Then pour into a bowl, set aside and let cool down a little.
4. Mix the remaining ingredients into a dressing, pour over the lukewarm salad and mix well.
5. The next day, the salad is well drawn and tastes great when you reheat it a little.
6. Fresh baguette goes well with it.