Lemony Lentil and Chickpea Salad with Radish and Herbs
Total Time
45 minutes
Prep Time
20 mins
Cook Time
25 mins
Rating
4.7 out of 5 stars
(67)
Ingredients
4-6 servings
- 1 ¼ cups dried black beluga lentils or French green lentils
- 1 large garlic clove, halved lengthwise
- 1 tablespoon olive oil
- ¼ cup olive oil
- ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, pressed or minced
- ¼ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 big bunch of radishes, sliced thin and roughly chopped
- ¾ cup chopped fresh, leafy herbs, chopped (combination of parsley, mint and dill recommended)
- Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens
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Preparation
Step 1
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, garlic, 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.
Step 2
To make the dressing: Whisk together the ingredients in a small bowl.
Step 3
In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Season to taste with additional salt and pepper. Serve with avocado, crumbled cheese or fresh greens if you’d like.
Step 4
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Chef's notes
Recipe inspired by Deb’s lentil and chickpea salad.
Make it vegan:
Use maple syrup instead of the honey.
2024 edits:
I reduced the amount of dried lentils to match the store-bought option, which yields a more balanced salad. I increased the olive oil and herbs as well.
