About recipe

This Lemony Lentil and Chickpea salad is bursting with bright spring flavors! Full of fiber and protein, it’s sure to keep you satisfied! Enjoy for lunch, a light dinner, or as a side to share at a spring or summer potluck.

(This recipe is adapted from Cookie and Kate.)

Ingredients (serves 5)

2 cups dried black beluga or green French lentils
2 large garlic cloves, halved lengthwise
2 tablespoons olive oil

Lemon Salad Dressing:
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, diced
Salt and pepper to taste

Salad:
1 15-oz can of chickpeas, drained and rinsed
1 big bunch of radishes, thinly sliced and chopped
1/4 cup chopped fresh herbs (dill or mint)

Preparation

Lentils:

1. Pick over the lentils and remove any bits of debris. Rinse under cold water in a colander.
2. In a medium pot, combine the lentils, halved garlic, oil, and 4 cups of water. Bring to a boil, then simmer, cooking lentils until tender or for about 20-35 minutes.
3. Drain the lentils and discard the garlic cloves.

Lemon Dressing:

Whisk together lemon juice through salt and pepper in a small bowl.

In a large serving bowl:

1. Combine lentils, chickpeas, chopped radishes and herbs.
2. Drizzle in the dressing and toss to combine.

SUGGESTIONS

• Garnish with avocado, crumbled feta or goat cheese, handful of leafy greens.
• Make a large batch and keep in your refrigerator for up to 5 days.
• To save time, consider using pre-steamed lentils rather than cooking lentils. If you use pre-steamed lentils, add in 1 clove of minced garlic and 1 tablespoon of olive oil for flavor.