Lentil and Chickpea Salad

Ingredients

• 1 tablespoon olive oil
• 2 yellow onions, peeled and sliced
• 3 garlic cloves, finely chopped
• 6-8 Swiss chard leaves, julienned (stalks removed)
• 6 cups water
• 3/4 cup dried petite green lentils
• 2 teaspoons salt
• 1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained
• 1 tablespoon pomegranate molasses (available at Whole Foods)
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Preparation

1. Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan. Add onions to pan; sauté until soft, about 8 minutes. Reduce heat to medium; add garlic. Cook until onions are caramelized, about 20 minutes. Add Swiss chard leaves; cook until wilted and tender, about 5 minutes. Place 6 cups water in a pan; bring to a boil. Add lentils to pan. Reduce heat, and simmer; cook until tender, about 15 minutes. Add 2 teaspoons salt; let sit 5 minutes to absorb. Drain lentils; cool on a baking sheet. Combine chickpeas, lentils, chard-and-onion mixture, pomegranate molasses, lemon juice, 2 tablespoons olive oil, and 1/8 teaspoon each of salt and pepper.