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.
Serves:
Ingredients
For Lentils:
- 2cupsdried black beluga lentils,or French green lentils
- 2clovesgarlic,large, halved lengthwise
- 2tbspolive oil
For Lemon Dressing:
- ¼cupfresh lemon juice,(about 2 medium lemons’ worth)
- 2tbspolive oil
- 1tspdijon mustard
- 1tsphoney,or maple syrup
- 1clovegarlic,pressed or minced
- ¼tspfine-grain sea salt
- freshly ground black pepper,to taste
For Salad:
- 15ozchickpeas,(1 can or 1½ cups cooked chickpeas), rinsed and drained
- 1bunchradishes,(big bunch), sliced thin and roughly chopped
- ¼cupfresh leafy herbs,(combination of mint and dill recommended), chopped
For Optional Garnishes:
- avocado,sliced
- feta,or goat cheese, crumbled
- handfulfresh leafy greens
Instructions
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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.
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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.
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Drain the lentils and discard the garlic cloves.
Dressing:
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Whisk together the ingredients in a small bowl.
Salad:
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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.
Nutrition
- 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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