Lemony Lentil and Chickpea Salad
Ingredients
The lentils
-
1 ¼
cups
dried black beluga lentils or French green lentils
-
1
large
garlic clove
-
1
tablespoon
olive oil
The lemon dressing
-
¼
cup
olive oil
-
¼
cup
fresh lemon juice
-
1
teaspoon
Dijon mustard
-
1
teaspoon
honey or maple syrup
-
1
clove
garlic
-
¼
teaspoon
fine salt
-
to taste
freshly ground black pepper
The salad
-
1
can (15 ounces)
chickpeas
-
1
big bunch
radishes
-
¾
cup
chopped fresh leafy herbs (parsley, mint, dill recommended)
-
optional
sliced avocado
-
optional
crumbled feta or goat cheese
-
optional
handful of fresh leafy greens
Instructions
- Rinse the lentils and cook them with garlic, olive oil, and water until tender.
- Prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper.
- In a large bowl, combine the cooked lentils, chickpeas, radishes, and herbs.
- Drizzle the dressing over the salad and toss to combine. Adjust seasoning if needed.
- Serve with optional garnishes like avocado, cheese, or greens.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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