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Lemony Lentil and Chickpea Salad with Radish and Herbs

4.7 from 21 reviews

A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch!

Lemony lentil and chickpea salad with radish and herbs - cookieandkate.com

Ingredients

Lentils (cook your own, using the ingredients below, or use one 17-ounce package of steamed French lentils instead)

Lemon dressing

Salad

Instructions

  1. To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
  2. To make the dressing: Whisk together the ingredients in a small bowl. If you’re using pre-steamed lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
  3. In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.

Notes

Recipe inspired by Deb’s lentil and chickpea salad.
Make it vegan: Use agave nectar instead of the honey.