1 medium head of roasted garlic
2 tablespoon olive oil
1 cup cooked green lentils
1 1/2 cups cooked chickpeas
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon freshly chopped oregano
2 tablespoons freshly chopped parsley, plus more to top
1/3-1/2 cup sliced Greek olives
1/2 cup artichoke hearts, quartered
salt + pepper, to taste
red onion, thinly sliced
goat or sheep’s milk feta
While the garlic is cooling place a medium sized pan over medium-high heat with 2-3 teaspoon of oil. Once hot add the lentils and chickpeas and cook for about 5-7 minutes until just starting to brown. Reduce heat to just below medium-low then stir in the herbs, olives, artichokes, and a sprinkle of salt + pepper. Let cook for 3-4 more minutes. Turn the heat off on the stove and move to a cool burner.
While the salad finishes cooking, fully mash the roasted garlic cloves until broken apart. Then whisk in the olive oil, vinegar, 1 tablespoon lemon juice, and a generous pinch of salt and pepper.
Toss the salad with desired amount of dressing. Taste and add more salt and pepper if needed.
Serve with fresh parsley, a squeeze of lemon juice, red onion, and feta. This can be served hot or cold and is great on top of greens, eaten by itself, eaten with quinoa, or with flatbread.