Rooted in Armenian olive-oil cooking traditions, this pilaki simmers chickpeas and green lentils with carrot and celery in olive oil and serves them cold. Because it travels well and holds up at room temperature, it is a picnic-basket and celebration-table classic.
Sauté the onion, carrot and celery in olive oil for 8 minutes until softened.
Add the soaked chickpeas and green lentils, pour in enough water to cover, stir in the salt and simmer over low heat for 30 minutes until the chickpeas are tender.
Remove from the heat and drizzle over the lemon juice, then let it cool to room temperature for 15 minutes before serving.
Don't forget to soak the chickpeas overnight, or the cooking time will run much longer.
Adding the olive oil at the start of cooking is the classic Armenian olive-oil technique; the vegetables absorb the oil this way and the flavour deepens.
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