INGREDIENTS
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4 cups cooked and cooled green lentils* (you could also use canned lentils)
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1 large carrot, finely diced
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2 lebanese cucumbers, finely diced
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1/2 cup toasted unsalted sunflower seeds
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1/4 cup finely chopped parsley
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1/4 medium red onion, finely chopped
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2 cloves garlic, minced
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2 tbsp extra-virgin olive oil
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the juice of 1/2 lemon
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1/2 tsp salt (I use Himalayan salt)
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1/2 tsp ground black pepper