Do you all watch “Scandal”? I rarely watch TV, but I found that show on Netflix the other day and I’m hooked. It’s dramatic, even soap-opera silly sometimes, but I can’t stop hitting play. I also can’t stop admiring the main character’s wardrobe. Ms. Olivia Pope always looks so perfect and polished. She makes me want to strut around in classy coats and elbow-length leather gloves. I don’t care if it’s seventy degrees outside! Where are my fancy cashmere coats? Where are my red-soled stilettos?
Sigh. Even if I could afford such gorgeous apparel, I’d twist my ankles in those four-inch Louboutins and drip ketchup down my white silk blouses. No doubt about it. Fortunately, this blogging gig doesn’t require a fancy wardrobe. I could be working in my pajamas for all you know. (Maybe I am! Ok, I am.)
We’ve just struck on the primary reason I love posting about food, rather than fashion or interior design or even travel—because I get to promote something that’s actually attainable. And good for you. You could stop at the grocery store on the way home and have this healthy salad for dinner tonight.
I know I always say this, but this salad is definitely my new favorite. It’s bold and brightly flavored, similar to my Lebanese kidney bean salad. The radishes lend a lovely, spicy crunch and the mint and dill make the salad taste alive.
I’ve made this salad a few times now, with both freshly cooked lentils and Trader Joe’s steamed lentils. It’s great both ways, but I’d suggest using pre-steamed lentils if you’re in a hurry. It’s a prime candidate for potlucks and work lunches, as it packs well and keeps for a few days in the refrigerator. Dare I call it a new classic?
Lemony Lentil and Chickpea Salad with Radish and Herbs
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 to 6 1x
- Category: Salad
- Method: Stovetop
- Cuisine: French
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!
Lentils (cook your own, using the ingredients below, or use one 17-ounce package of steamed French lentils instead)
- 2 cups dried black beluga lentils or French green lentils
- 2 large garlic cloves, halved lengthwise
- 2 tablespoons olive oil
- ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, pressed or minced
- ¼ teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 big bunch of radishes, sliced thin and roughly chopped
- ¼ cup chopped fresh, leafy herbs, chopped (combination of mint and dill recommended)
- Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens
- 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.
- 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.
- 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.
Recipe inspired by Deb’s lentil and chickpea salad.
Make it vegan: Use maple syrup instead of the honey.
Looks amazing, but I can’t have radishes. Any recommendations for a substitution?
Hi Samantha! You could just omit.
This looks amazing! What is your suggestion for making this ahead of time? I’m planning on trying this for lunches this week and like to meal prep in advance, but hate a soggy salad!
This should be fine prepped a head of time! The flavors will have more of a chance to meld.
Love pretty much your recipes I’ve tried.
Can I use canned lentils in a pinch?
Hi! That could work too. Let me know what you think, Heather.
I just made this salad to have in the fridge for lunch and it’s delicious. I halved it but made the full dressing recipe and used the full amount of herbs. I added scallions for an extra bit of freshness and feta because, cheese. Super tasty and filling, I will be looking forward to lunch this week!
I made this last night and served alongside your baked parmesan sweet potatoes. A new family favorite! The combos of flavors was delicious and was filling without feeling “full”. Made an even better lunch today! I found these lentils from tru roots that are a blend of 3 different types of lentils and take about 6 minutes to cook – they have a wonderful texture that is really fun to eat! ;) I could see this recipe being adaptable to other types of beans if chickpeas aren’t your jam. Thanks for another great recipe!!
Thank you for sharing, Stephanie! I appreciate your review.
I cook many meals using your recipes. I will buy the kindle edition of your book because your recipes are my favourite. I am going to make this salad right now.
I made this for Easter brunch and I’m now enjoying it for lunches over salad greens, too. The only change I made was instead of mint, I used chives. I also added just a bit of crumbled feta. Really flavorful recipe!
This dish is very delicious. It seems to taste better with each bite. The radish is a really nice touch. Thank you for sharing.
You’re welcome, Thuy! Thank you for your review.
This salad is AMAZING! I make a lot of salads, but this is really a standout! I didn’t have the dill initially, so I then added it with more lemon a few days later… and WOW! So bright and delicious! Definitely going to put this into a regular rotation.
Wonderful, Marsha! Thank you for sharing.
This salad is delicious — adding this recipe to my salad lunch rotation. I served over red leaf lettuce, which tamped down the pepperiness of the radishes a bit, and used mostly dill with some mint and parsley.
I’m glad you loved it, Linsday!
Shockingly good. I’m usually not a fan of lentils but this was delicious and fresh for a late fall salad. I substituted basil for mint since my husband isn’t a fan of mint and it still turned out delicious.
I’m glad you ended up liking them!
Can this be made with canned lentils?
Hi Kristina! See the notes. That works well too! I hope you enjoy it.
This salad is SO good! The flavors are so bright and fresh. I used the suggested dill and mint and thought it was great. I also used my small food processor and pulsed the radishes into small pieces. Everything came together quickly, definitely a keeper. Next time it will be a double batch! Thanks for another great recipe Kate!
Thank you for your review, Kelly! I’m happy to hear you loved it.
I loved this dish. I don’t normally eat a lot of carbs but every now and then my body really wants them. This is super healthy and delicious! I love putting it over different types of greens…very versatile. Thank you so much for such an awesome recipe.
Wow this is delicious!The right amount of crunchy, freshness, and all around delicious flavor!And so healthy and filling This is a keeper recipe in our family.
Is it supposed to be just 1 cup lentils or 2?
Hi! 2 cups dried.