Bulgur and Lentil Salad with Chickpeas

Ingredients

• 1 cup beluga or French green lentils, rinsed and picked over (1/2 pound)
• 1 bay leaf
• Salt
• 3 cups warm water
• 1 cup fine bulgur (6 ounces)
• 3 medium shallots, finely chopped
• 1/4 cup aged red wine vinegar
• 2 garlic cloves, coarsely chopped
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 3 tablespoons walnut oil
• Freshly ground pepper
• 1 1/2 cups cooked chickpeas or one 19-ounce can, rinsed
• 1 cup finely chopped parsley
• 3 tablespoons finely chopped tarragon
• 1/2 cup walnut halves, toasted and coarsely chopped

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