https://cookieandkate.com/lemony-lentil-and-chickpea-salad-with-radish-and-herbs/
This is SO good. It was OK when I was missing dill and didn't have enough lemon BUT today I added dill, lemon and a little more mint ... and it was AMAZING! Definitely will do again. Commented on Cookie and Kate, which I don't usually bother ... but should, since I depend on other people's comments.
Served with arugula and extra lemon.
Lemony Lentil and Chickpea Salad with Radish and Herbs
- Author:
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 to 6 1x
- Category: Salad
- Method: Stovetop
- Cuisine: French
A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch!
SCALE
INGREDIENTS
Lentils (cook your own, using the ingredients below, or use one 17-ounce package of steamed French lentils instead)
- 2 cups dried black beluga lentils or French green lentils
- 2 large garlic cloves, halved lengthwise
- 2 tablespoons olive oil
Lemon dressing
- 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
Salad
- 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
- 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.
- To make the dressing: Whisk together the ingredients in a small bowl. If you’re using pre-steamed lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
- 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 you’d like.