Wash your hands thoroughly with soap & warm water.
Place dry lentils in a mesh strainer. Filter through lentils and discard any non-lentil particles such as stones or grains. Rinse lentils under cold water until the draining water turns clear.
Place clean lentils and 2 cups of water in a small saucepan and bring to a rapid simmer over medium-high heat. Once simmering, reduce heat to low and cook about 10-15 minutes or until lentils are soft but not mushy. Drain excess water through a mesh strainer. Set aside to cool.
While the lentils are cooking and cooling, prep the remaining ingredients - rinse chickpeas, chop cucumber, sun dried tomatoes, onion, arugula, mince garlic, juice lemon, etc.
In a small mixing bowl, add all the dressing ingredients. Whisk vigorously until well combined. Alternatively, place all ingredients in a small jar and seal tight. Shake vigorously to combine.
In a large mixing bowl, combine all salad ingredients. Drizzle the dressing over salad and mx until well coated. Serve immediately or refrigerate for more intense flavor.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.