Moroccan Pulse Salad

canolaeatwell.com

Russell

subheading: Dressing:

¼ cup canola oil (60 mL)

2 Tbsp lemon juice (30 mL)

½ tsp cumin (2 mL)

½ tsp ground coriander (2 mL)

⅛ tsp cayenne pepper (0.5 mL)

⅛ tsp black pepper (0.5 mL)

subheading: Salad:

1- 19 oz cans lentils drained and rinsed (540 mL)

1-19 oz can chick peas drained and rinsed (540 mL)

3 green onions chopped (3)

1 red pepper seeded and diced (1)

1 green pepper seeded and diced (1)

1 jalapeno pepper seeded and diced (1)

2 tsp orange zest (10 mL)

1 orange peeled and cut into segments (1)

¼ cup slivered almonds toasted (60 mL)

½ cup dried currants (125 mL)

¼ cup slivered dried apricots (60 mL)

Directions at canolaeatwell.com

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