Lentil & Feta Tabbouleh

Ingredients

• 2 cups Lentils (cooked)

• 2 Tomato (medium, diced)

• 2/3 cup Feta Cheese (crumbled)

• 4 cups Parsley (chopped)

• 1/2 cup Red Onion (finely diced)

• 1/4 cup Extra Virgin Olive Oil

• 1/2 Lemon (juiced)

• 2 tsps Cinnamon (ground)

• Sea Salt & Black Pepper (to taste)

Directions

1. Toss all ingredients in a large bowl until evenly combined. Add sea salt and black pepper to taste. Divide into bowls and enjoy!

Notes

Dairy-Free

Omit the feta and use sliced olives or capers instead.

Storage

Store in an airtight container in the fridge up to 3 days.