Chickpea and Red Lentil Salad with Lebanese Hummus Sauce | Garden Of Eydie

Ingredients

• 1-1/4 cup dried chickpeas (soaked overnight)
• 2 onions, peeled and cut into chunks (divided)
• 2 medium sized carrots, peeled and cut into chunks (divided
• 2 dried bay leaves (preferable Turkish)
• ½ cup red lentils
• 1 garlic clove, minced (1 teaspoon)
• ⅛ teaspoon ground cumin
• ⅛ teaspoon ground ras el hanout
• 3 tablespoons lemon juice (or more to taste)
• ⅛ teaspoon salt (optional)
• ¼ teaspoon freshly ground black pepper
• ½ cup chopped celery
• 2 ounces bean sprouts, torn into bite size pieces
• 2-3 tablespoons sherry vinegar
• ¼ cup mint leaves , chiffonade (stacked, rolled and sliced into long thin strips)