View original recipe at cookieandkate.com
Lemony Lentil and Chickpea Salad with Radish and Herbs
Lemony Lentil and Chickpea Salad with Radish and Herbs includes ¼ cups dried black beluga lentils or French green lentils, large garlic clove, olive oil. Total time: 45 minutes. Serves 4.
Ingredients
1 ¼ cups dried black beluga lentils or French green lentils
1 large garlic clove, halved lengthwise
1 tbsp olive oil
¼ cup olive oil
¼ cup fresh lemon juice, about 2 medium lemons’ worth
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 clove garlic, pressed or minced
¼ teaspoon fine salt, to taste
Freshly ground black pepper, to taste
15 oz chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 big bunch of radishes, sliced thin and roughly chopped
¾ cup chopped fresh, chopped, leafy herbs, combination of parsley, mint and dill recommended
Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens
