Lemony Lentil and Chickpea Salad

By á-4202

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)

Details

Servings 6
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

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,