
Lemony Lentil and Chickpea Salad with Radish and Herbs
Ingredients (14)
- 2 cups dried black beluga lentils or French green lentils
- 2 large garlic cloves, halved lengthwise
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice (about 2 medium lemons’ worth)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, pressed or minced
- 1/4 teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 big bunch of radishes, sliced thin and roughly chopped
- 1/4 cup chopped fresh, leafy herbs, chopped (combination of mint and dill recommended)
- Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens
Directions
Learn how to make this recipe at Cookie and Kate