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Bulgur And Lentil Salad With Chickpeas

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1 cup beluga or French green lentils, rinsed and picked over (1/2 pound)

1 bay leaf


3 cups warm water

1 cup fine bulgur (6 ounces)

3 medium shallots, finely chopped

1/4 cup aged red wine vinegar

2 garlic cloves, coarsely chopped

1 tablespoon fresh lemon juice

1/2 cup extra-virgin olive oil

3 tablespoons walnut oil

Freshly ground pepper

1 1/2 cups cooked chickpeas or one 19-ounce can, rinsed

1 cup finely chopped parsley

3 tablespoons finely chopped tarragon

1/2 cup walnut halves, toasted and coarsely chopped

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