Chickpea And Lentil Salad With Feta, Cilantro, And Onions

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2 cups lentils

1 clove garlic

1 sprig sage

1 red chile

Salt, to taste


2 cans good quality cooked chickpeas, rinsed

2 cups cooked lentils (see step 1)

1 tbsp. toasted ground cumin

Maldon salt, to taste

3 tbsp. tahini

3 tbsp. extra-virgin olive oil

1 fresh lemon, juiced

1 bunch picked cilantro

1 medium red onion sliced thin

4 ounces goat milk feta

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