Vegetarian Lugemes Salad
A light salad packed with a variety of Lugemes for a healthy Lunch or Dinner
- ½ cup Lentil
- ½ cup Chickpeas
- ½ cup White Beans
- 2 Fresh Scallions (chopped)
- 2 tbsp Balsamic Vinegar
- Olive Oil
- ¼ cup Dill (finely chopped)
Leave Chickpeas, and White Beans in water overnight. Next day wash and drain thoroughly. Boil for 20 minutes. Boil Lentil in a separate pot for 10 minutes, then drain. Set aside to cool.
Chop 2 or 3 fresh Scallions. Add Legumes into a large bowl along with Scallions.
Add in Balsamic Vinegar, Olive Oil, and Dill. Stir and then serve.