Rinse the dried lentils under cold water. In a medium pot, bring 3 cups of water to a boil, add the lentils, and simmer for 20 minutes or until tender. Drain and let cool. (Skip this step if using pre-cooked lentils.)
In a large mixing bowl, combine the cooked lentils and rinsed chickpeas.
Add the cherry tomatoes, red onion, and chopped parsley to the bowl.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper to make the dressing.
Pour the dressing over the lentil and chickpea mixture. Toss gently to combine.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy your lentil and chickpea salad!