Moroccan Chickpea and Lentil Salad with Preserved Lemon Vinaigrette

Cook the green lentils according to package directions until tender but not mushy. Drain and set aside to cool.

In a large bowl, combine the rinsed and drained chickpeas, cooked and cooled lentils, diced cucumber, diced red bell pepper, and thinly sliced red onion.

Add the chopped fresh parsley and chopped fresh mint to the bowl.

In a small bowl or jar, whisk together the finely chopped preserved lemon rind, extra virgin olive oil, fresh lemon juice, ground cumin, ground coriander, and harissa paste (if using).

Season with salt and freshly ground black pepper to taste. The preserved lemon is salty, so taste before adding too much salt.

Pour the vinaigrette over the salad ingredients in the large bowl.

Gently toss to coat all the ingredients evenly.

If using, gently fold in the crumbled feta cheese and toasted almonds.

For best flavor, let the salad sit for at least 10-15 minutes before serving to allow the flavors to meld.