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Lemony Lentil and Chickpea Salad with Radish and Herbs
from Cookie + Kate

Name: Lemony Lentil and Chickpea Salad with Radish and Herbs
Prep time: 20M
Cook time: 25M
Total time: 45M
Ingredients: 2 cups dried black beluga lentils or French green lentils; 2 large garlic cloves, halved lengthwise; 2 tablespoons olive oil; ¼ cup fresh lemon juice (about 2 medium lemons’ worth); 2 tablespoons olive oil; 1 teaspoon Dijon mustard; 1 teaspoon honey or agave nectar; 1 clove garlic, pressed or minced; ¼ teaspoon fine-grain sea salt; Freshly ground black pepper, to taste; 1 (14 ounce) can cooked chickpeas, rinsed and drained; 1 big bunch of radishes, sliced thin and roughly chopped; ¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended); Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

Ingredients

You need 14 Ingredients

Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)

1 big bunch of radishes, sliced thin and roughly chopped

1 (14 ounce) can cooked chickpeas, rinsed and drained

Freshly ground black pepper, to taste

¼ teaspoon fine-grain sea salt

1 clove garlic, pressed or minced

1 teaspoon honey or agave nectar

1 teaspoon Dijon mustard

2 tablespoons olive oil

¼ cup fresh lemon juice (about 2 medium lemons’ worth)

2 tablespoons olive oil

2 large garlic cloves, halved lengthwise

2 cups dried black beluga lentils or French green lentils

Steps

Showing 1 out of 3 Steps

To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.

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