Lentil & Chickpea Salad with lemon dressing


A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch!

INGREDIENTS

Lentils (cook your own, using the ingredients below, or use one 400g can of cooked lentils instead)

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

Lemon dressing

  • ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, pressed or minced
  • ¼ teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste

Salad

  • 1 can  chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 big bunch of radishes, sliced thin and roughly chopped
  • ¼ cup chopped fresh, leafy herbs, chopped (combination of mint and dill recommended)
  • Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

INSTRUCTIONS

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