Balsamic Lentil & Chickpea Salad

Ingredience

15 ounce can chickpeas

15 ounce can lentils (or ½ cup dry lentils, cooked)

1 small shallot, diced

¼ cup balsamic vinegar

2 tablespoons olive oil

1 small lemon, juiced and zested

1 teaspoon honey

¼ cup freshly chopped parsley

¼ teaspoon kosher salt, adjust to taste

Other ingredients

1 small cucumber, diced

½ cup green olives, roughly chopped

½ cup crumbled feta