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Lemony Lentil and Chickpea Salad with Radish and Herbs

Blossom Lady
Dec 07, 2024 03:10 AM
Lemony Lentil and Chickpea Salad with Radish and Herbs

I know I always say this, but this salad is definitely my new favorite. It’s bold and brightly flavored, similar to my Lebanese kidney bean salad. The radishes lend a lovely, spicy crunch and the mint and dill make the salad taste alive.

I’ve made this salad a few times now, with both freshly cooked lentils and Trader Joe’s steamed lentils. It’s great both ways, but I’d suggest using pre-steamed lentils if you’re in a hurry. It’s a prime candidate for potlucks and work lunches, as it packs well and keeps for a few days in the refrigerator. Dare I call it a new classic?

Ingredients:
Lentils (cook your own, using the ingredients below, or use one 17-ounce package of steamed French lentils instead)
  • 1 ¼ cups dried black beluga lentils or French green lentils
  • 1 large garlic clove, halved lengthwise
  • 1 tablespoon olive oil

Lemon dressing
  • 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

Salad
  • 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
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
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