Lemony Lentil and Chickpea Salad with Radish and Herbs

A light and filling, fresh salad. It’s especially easy to make if you use pre-steamed lentils and canned chickpeas.

2 cups dried black beluga lentils or French green lentils
2 large garlic cloves, halved lengthwise
2 tablespoons olive oil
¼ cup fresh lemon juice (about 2 medium lemons’ worth)
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
1 clove garlic, pressed or minced
¼ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
1 (14 ounce) can cooked chickpeas, rinsed and drained
1 big bunch of radishes, sliced thin and roughly chopped
¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)
Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

View the full recipe at Cookie and Kate →