Available year round, lentils pack a nutritional punch in this bean salad recipe. Serve it chilled for lunch or for dinner with your favorite sandwich or meat.
Cook lentils following package directions, 20 to 25 minutes, or until tender. Drain.
In a large bowl, mix together the cooked lentils, chickpeas, tomatoes, olives, bell peppers, carrot and basil. Stir in olive oil and vinegar. Season with salt and pepper.
Cover with plastic wrap and refrigerate until well chilled. Serve cold.