Place lentils in a small pot and fill with at least 1 cup of water.

Bring to a boil then reduce to a simmer.

Cover and cook for 20-25 minutes or until tender, drain and set aside and cool.

While lentils are cooking, prepare vegetables and place in a large bowl.

Toss with canola oil, salt, and pepper.

Place vegetable in a single layer on preheated grill or grill pan over medium high heat.

Cook for 7 to 10 minutes or until soft and tender, flipping once halfway.

Remove and set aside to cool.

Slice grilled vegetables into bite sized pieces or strips.

In a large bowl toss arugula and cooled lentils to combine.

Add grilled vegetables.

Divide into 4 bowls and top each serving with 3 oz chicken, 1 Tbsp pomegranate seeds, and 1 tsp. of feta.

Drizzle with 2 tablespoons of chermoula per serving and serve.