Lemony Lentil and Chickpea Salad

Lemony Lentil and Chickpea Salad
Lemony Lentil and Chickpea Salad

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

6

serv

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Ingredients

  • Lentils:

  • 2

    cups dried black belugs or French green lentils

  • 2

    lrg garlic cloves, halved lengthwise

  • 2

    TBS olive oil

  • Lemon dressing:

  • 1/4

    cup fresh lemon juice

  • 2

    TBS olive oil

  • 1

    tsp Dijon mustard

  • 1

    tsp honey

  • 1

    clove garlic, minced

  • 1/4

    tsp fine-grain sea salt

  • Freshly ground black pepper,to taste

  • Salad:

  • 1

    can (14 oz) cooked chickpeas, rinsed and drained

  • 1

    big bunch radishes, sliced thinly and roughly chopped

  • 1/4

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

Directions

Lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a med pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, 20 - 35 mins. Drain the lentils and discard the garlic cloves. 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 olive oil. Salad: In a lrg serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or gresh greens if you'd like,

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