Greek Chopped Salad with Lentils - Ends + Stems with Chef Alison

Ingredients

• 2 cups Green Lentils
• 2 teaspoons Kosher Salt (divided)
• 4 cups Water
• 1 15-ounce can White Beans
• 3 Pitas (or flour tortillas)
• 1 ⁄ 4 cup Extra Virgin Olive Oil (plus another teaspoon or so, divided)
• 1 ⁄ 4 teaspoon Black Pepper (freshly cracked)
• 1 head Romaine Lettuce
• 1 ⁄ 2 head Red Cabbage
• 1 English Cucumber
• 1 Whole Tomato (whatever variety looks delicious)
• 1 Red Bell Pepper
• 4 ounces Feta Cheese
• 1 teaspoon Dried Oregano
• 1 teaspoon Garlic Powder
• 1 Lemon (zest and juice)
• 1 ⁄ 2 teaspoon Honey
• 1 ⁄ 2 teaspoon Dijon Mustard
• 1 ⁄ 4 cup Cider Vinegar