This is my variation on an original recipe sent to me by friend and animator Elliot Cowan. His was a cold salad with a balsamic dressing and required no cooking. Here's what I did with some of the same basic ingredients (plus some) and a little stove top magic... Mine, I think, is better served hot, but would also work as a cold salad for a picnic side dish. It's very flavourful, healthy, and hearty. I'm sure Elliot would be happy to share his version as well upon request.
2 T extra virgin olive oil (roughly)
2 large shallots
1 Fuji or Gala apple, chopped
1 knob of ginger, grated (about 3/4 - 1 teaspoon maybe)
2 T white wine (roughly)
coarsely ground black pepper
1 15.5 oz. can of chickpeas
1 cup lentils, pre-rinsed and soaked
1 cup seedless red grapes, cut into halves
Sauté in olive oil the shallots, apple, ginger, pepper, salt until desirably soft and yummy-looking, roughly between 3-5 minutes. Add lentils and chickpeas and stir in white wine. Reduce heat to low, cover and cook for about 5 more minutes. Plop all of that into a bowl with the grapes. Stir up, serve, add a little more sea salt to taste, and devour.
Ahead of time, I had frozen an additional bunch or two of seedless grapes and served them in a sorbet dish on the side. (As you can see in my picture.)
I think adding some chopped celery to the skillet would be a pretty great addition to this too.