Sprouted Lentil and Quinoa Salad with Pocket Bread - alive magazine

Ingredients

• 1 cup (250 mL) green or brown sprouted lentils
• 1 cup (250 mL) cooked white quinoa, cooled
• 1/4 cup (60 mL) toasted pumpkin seeds
• 2 Tbsp (30 mL) sun-dried tomatoes, slivered
• 2 Tbsp (30 mL) chopped, pitted kalamata olives
• 2 Tbsp (30 mL) chopped cilantro
• 2 Tbsp (30 mL) chopped chives
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) freshly squeezed lemon juice
• 1 small garlic clove, smashed and minced
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1/4 tsp (1 mL) sea salt
• Freshly ground black pepper
• 3 whole wheat pitas, cut in half
• 6 leaves curly-leaf lettuce