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Begin by boiling the lentils until they are al dente. Once cooked, rinse them and discard any floaters.
Finely chop the garlic and mix it into the lentils.
Season the lentils with salt, olive oil, and pepper.
Chop the oregano and chives, then add them to the salad.
Prepare the artichokes by chopping them and adding them to the mixture.
Finely chop the peppers and incorporate them into the salad.
Chop the tomatoes and add them to the lentil mixture.
Include olives for an added salty flavor.
Squeeze in the juice of the lemon, then add Dijon mustard and red wine vinegar.
Drizzle additional olive oil and adjust the salt to taste.