Moroccan Lentil Salad

Ingredients

• 15 ounce garbanzo beans drained canned
• 0.3 cup cilantro leaves fresh chopped
• 1  bell pepper green chopped
• 2  to 2 chilies slit green hot minced
• 4  spring onion chopped
• 1  juice of lime juiced
• 2 tablespoons olive oil 
• 1  bell pepper red chopped
• 5 servings salt to taste
• 2  tomatoes chopped
• 1.5 cups water 
• 0.5  bell pepper yellow chopped

Equipment

• mixing bowl
• pot

Directions

1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
2. In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes.
3. Serve chilled.