Lemony Lentil and Chickpea Salad

Steps to make

1. 1

   Cook lentils

   30 min
   

   In a medium pot over high heat, combine 2 cups of washed and rinsed black or green lentils, 2 large, halved garlic cloves, 2 tablespoons of olive oil and 4 cups of water. Bring everything to a boil, then reduce the heat and simmer for about 20-35 minutes until the lentils are cooked through and softened. Drain and discard garlic.

2. 2

   Prepare dressing

   2 min
   

   In a small bowl, whisk ¼ cup of fresh lemon juice with 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, 1 clove of minced garlic, ¼ teaspoon of fine-grain sea salt and freshly ground black pepper, to taste until well combined. (If using pre-cooked lentils, add 1 more clove of minced garlic and 1 more tablespoon of olive oil.)

4. 3

   Prepare salad

   3 min
   

   In a large salad bowl, toss the cooked lentils with 1 can of rinsed and drained chickpeas, 1 big bunch of roughly chopped radishes, and ¼ cup of freshly chopped leafy herbs of your choice until well mixed. Then, drizzle with the prepared lemon dressing and toss again to coat and combine well.

5. 4

   Serve

   

   Serve immediately with slices of avocado, crumbled feta or goat cheese or fresh leafy greens, if you wish!