
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:
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.
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.)
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!