Part of the olive oil cooking tradition in Armenian cuisine, this pilaki simmers chickpeas and green lentils with carrots and celery in olive oil, then is served cold. Its portability and ability to stay unspoiled at room temperature make it a classic for picnic baskets and celebration tables.
Sauté the onion, carrot, and celery in olive oil for 8 minutes, until softened.
Add the soaked chickpeas and green lentils, then pour in enough water to cover them. Add the salt and simmer over low heat for 30 minutes, until the chickpeas are tender.
Remove from the heat and drizzle with the lemon juice. Let cool for 15 minutes, until it reaches room temperature, then serve.
Remember to soak the chickpeas in water overnight; otherwise, the cooking time will be much longer.
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