Low GI Lemon Dill Lentil Salad

1 tbsp. canola oil
1 onion, chopped
1 clove garlic, minced
1 1/2c. water
1/2c. dried lentils
pinch of pepper

1 can (540ml) chickpeas, drained and rinsed
1 green bell pepper, chopped
1c. chopped cucumber
1c. halved grape tomatoes
1/2c. chopped fresh Italian parsley
4. Add cooled lentils. In a small bowl, whisk together:
2 tbsp. canola oil
2 tbsp. chopped fresh dill or 1 tsp. dried dill weed
1/2 tsp. grated lemon rind
1 tbsp. lemon juice
1/2 tsp. each salt and pepper

1. In saucepan, heat the first 6 ingredients over medium heat .
2. Reduce heat and simmer for 30 min. or until lentils are tender. Let cool completely.
     3. Meanwhile in large bowl, combine the remaining ingredients:
4. Pour over salad and gently stir to coat. Serve salad on lettuce leaves.