A Definite Keeper - Lemon Confetti Bean Salad

After spending time trying to find this recipe online for a friend, I've given up and decided to post it instead!

This is such a healthy, delicious, and easy recipe to prepare. It's perfect for a potluck - it tastes as fresh and yummy as it looks. I have enjoyed it for years, since I saw it on a morning talk show (Canada A.M.?) and I frequently receive requests for this recipe.

So here it is:

1 19 oz can lentils (drained and rinsed)
1 cup canned chick peas (drained and rinsed)- I like Superstore's President's Choice organic
1 cup carrots - diced
1 cup celery - diced
1 cup red peppers - seeded and diced
1/4 cup red onions (I usually use less - about 3 tbsp chopped finely)
1/4 cup sunflower seeds (I buy roasted and salted)
1/3 - 1/2 cup chopped fresh parsley (this is time consuming to prepare and chop but dried parsley is just not the same!)
1/4 chopped up black olives (optional)

Salt and pepper to taste

Dressing:
Juice of 1 lemon
2 tbsp tamari
2 tbsp toasted sesame oil
2-3 tsp dried dill weed
1/4 cup olive oil

Place the dressing in a container with a lid so you can shake it up well before serving

If making ahead, mix all together in a large bowl, keeping the sunflower seeds and dressing separate. Mix salad 15 minutes before serving and again immediately before serving. Best when served chilled...

So there you have it - just in time to try out before summer barbeque season begins! Let me know if you tweek the recipe...