How To Make Lemony Lentil and Chickpea Salad with Radish and Herbs
This chickpea salad is a veggie-packed meal that brings a ton of flavors. It has a lemony dressing that brings out the freshness in these veggies.
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.
Whisk together the ingredients in a small bowl.
In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if desired.
- Calories: 590.81kcal
- Fat: 14.19g
- Saturated Fat: 1.84g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.70g
- Polyunsaturated Fat: 3.27g
- Carbohydrates: 89.55g
- Fiber: 16.71g
- Sugar: 10.53g
- Protein: 30.79g
- Sodium: 136.43mg
- Calcium: 108.28mg
- Potassium: 1029.04mg
- Iron: 9.67mg
- Vitamin A: 7.01µg
- Vitamin C: 13.99mg
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A healthy Mediterranean Chickpea Salad made more colorful and crunchy with cucumbers, bell peppers, and tomatoes. Have a lovely salad tossed in tasty vinaigrette.