Recipe and Picture from: www.alive.com

Salad:

1 cup green or brown sprouted lentils

1 cup cooked white quinoa, cooled

1/4 cup toasted pumpkin seeds

2 Tbsp. sun-dried tomatoes, slivered

2 Tbsp. pitted Kalamata olives, chopped

2 Tbsp. cilantro, chopped

2 Tbsp. chives, chopped

Dressing:

2 Tbsp. extra-virgin olive oil

1 Tbsp. lemon juice

1 small garlic clove, smashed and minced

2 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp. sea salt

Ground black pepper

3 Whole pitas, cut in half

6 leaves curly leaf lettuce

1. In a small bowl, combine lentils, quinoa, pumpkin seeds, tomatoes, olives, cilantro, and chives.Gently toss to mix.
2. In another small bowl, whisk together oil, lemon juice, garlic, cumin, coriander, and salt. Add pepper to taste. Drizzle over sprouted lentil and quinoa mixture. Gently toss to coat. Transfer to container just large enough to hold mixture. Tightly seal and refrigerate.
3. To serve, line inside of pita halves with lettuce. Spoon sprouted lentil and quinoa mixture into  pita halves and enjoy!