Lemony Lentil and Chickpea Salad with Radish and Herbs

45 min Prep: 20 min Cook: 25 min
Serves: 4 Save

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