by Vegan Richa

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15 ounce can black beans (rinsed and drained, or 1 ½ cups cooked black beans)

15 ounce can brown lentils or green lentils (rinsed and drained, or 1 ½ cups cooked brown lentils)

½ cup chopped red bell pepper (chopped small, or more, to taste)

½ cup chopped green bell pepper (chopped small, or more, to taste)

½ cup chopped onion (chopped small)

3 to 4 tablespoons chopped pickled jalapeños

½ cup chopped tomatoes (or more, to taste)

2 cups loosely packed chopped kale

½ cup chopped cilantro

2 tablespoons hemp seeds

2 tablespoons chopped pumpkin seeds

½ cup non-dairy yogurt

1 tablespoon vegan Worcestershire sauce (use gluten-free if needed)

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground cumin (optional)

1 teaspoon pepper flakes (or a mix of pepper flakes and black pepper)

1 teaspoon lemon zest

2 tablespoons lemon juice

2 tablespoons chopped scallions (cilantro, or other fresh herbs of choice)

1 tablespoon hot sauce or chili oil

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1. Rinse and drain the beans and lentils, if you haven't already. You can also cook both from scratch.

2. Chop all of the vegetables and set them aside. Chop everything into small, similarly-sized pieces.

3. Add the beans, lentils, chopped vegetables, kale, herbs, hemp seeds, and pumpkin seeds to a large bowl.

4. In a small bowl, combine all of the dressing ingredients except the hot sauce or chili oil. Mix well, then taste and adjust the flavor.

5. Drizzle the hot sauce or chili oil over the dressing, and gently swirl it in.

6. You can either keep the dressing and salad separate until you're ready to serve, or pour the dressing over the salad and toss everything together until evenly coated.

7. Taste the finished salad and adjust the seasoning with more salt, spices, herbs, or lemon juice, if needed.

8. Refrigerate the salad for at least 1 hour before serving so the flavors can meld really well.