Method

In a sauce pan, bring salted water to a boil. Add lentils to the boiling water and cook for 4 minutes. Strain and cool
Rinse and drain the canned beans. In a large mixing bowl, add the cooked lentils and the drained cannellini beans and chick peas. Add the zest of two lemons and the juice of one lemon.
Chop into small dice the red onion, celery and cucumber. Finely chop the parsley. Finely chop the garlic.
Add the diced and chopped ingredients in the bowl. Drizzle with olive oil and season with salt and pepper. Mix well and refrigerate. Before serving, gently fold in arugula.