Lemony Lentil and Chickpea Salad

Legume Salad with Lemon Dressing
Legume Salad with Lemon Dressing
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Ingredients

Adjust Servings:
2 cups Lentils dried black beluga lentils or French green lentils, washed and rinsed, discarding any debris
2 Garlic clove large , halved lengthwise
2 tbsp Olive oil
For the Lemon Dressing:
¼ cup Lemon juice fresh
2 tbsp Olive oil
1 tsp Dijon mustard
1 tsp Honey or maple syrup for vegan choice
1 clove Garlic pressed or minced
¼ tsp Sea salt fine-grain
Black pepper freshly ground , to taste
For the Salad:
1 can (15 ounces) Chickpeas rinsed and drained, or 1½ cups cooked chickpeas
1 bunch Radishes big , sliced thin and roughly chopped
¼ cup Fresh herbs chopped , combination of mint and dill recommended
Optional garnishes:
Avocado sliced
Feta cheese crumbled or goat cheese
handful of mint and dill fresh leafy green

Nutritional information

377
calories
11,1g
fat
53,4g
carbohydrates
19,2g
protein
0mg
cholesterol
206,4mg
sodium
Ingredients
  • For the Lemon Dressing:

  • For the Salad:

  • Optional garnishes:

Lemony Lentil and Chickpea Salad

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I really enjoyed writing this Lemony Lentil and Chickpea Salad recipe because I love coming up with new and exciting flavor matches and combinations. I am always up to the challenge of making a salad extra tasty to help encourage healthy food choices into your daily intake.

I cook black or green lentils with garlic and olive oil then toss them with chickpeas, chopped radishes and leafy herbs like mint or dill, which are strong in fragrance and then dress it all with a sweet and sour, honey and mustard, lemon dressing. 

To make Lemony Lentil and Chickpea Salad, you will need the following ingredients:

Ingridiens for Lemony Lentil and Chickpea Salad

Steps to make Lemony Lentil and Chickpea Salad

1
Done
30

Cook lentils

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
Done
2

Prepare dressing

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.)

3
Done
3

Prepare salad

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.

4
Done

Serve

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

You’ll never look back after trying our Lemony Lentil and Chickpea Salad. You no longer have to be afraid of a vegetarian recipe after you try this and if you’re not into vegan, then try some of our additional toppings. Let us know your favorites and tag us in your salad party pictures using our hashtag #cookmerecipes in your own posts online!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious salad!

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