In honor of these edible seeds, here is a recipe for a quick, easy-to-make nutritious lentil salad that is vegan-friendly and quite flavorful.
3 tbsp olive oil
2-3 tbsp fresh lemon juice
1/2 tbsp dried oregano
1 15-oz can lentils, rinsed and drained
1/2 cup kalamata olives, halved
1/2 cup white onion, chopped
1 pint cherry tomatoes, halved
1 small cucumber, diced
1/4 cup fresh parsley, chopped
In a large bowl, whisk oil, lemon juice and oregano together. Add remaining ingredients and toss to coat.