Basic Lentil Salad

I've been keeping to this diet pretty well by making lots of relatively simple salads, switching around my main ingredients each time so I get a bit of variety. On any given day I'll have two different salads in the fridge, which I'll have with some steamed vegetables to make a nice and colorful meal. I have started making this lentil salad, which is really tasty and also really simple.

After I've soaked some green lentils overnight (2 cups maybe), I cook, drain and rinse them. While they're cooking, I dice up half a red onion and let it soak in a generous splash of apple cider vinegar, in the bottom of the big tupperware container I plan to store the salad in. I chop up half a green pepper, maybe some yellow pepper if I have some, and a small handful of parsley. All of that goes into the container as well. I pour in a splash of hempseed oil (or olive) and mix everything around, and finally I add in the cooked lentils once they've cooled a bit. I usually keep some cooked chickpeas sitting around in the fridge, so I'll toss a handful of those in too if I have them. Mix it all up, stick it in the fridge, and let the flavors combine. An easy and tasty salad you can make with just about any kind of bean!