Lemony Lentil and Chickpea Salad with Radish and Herbs
Lemony Lentil and Chickpea Salad with Radish and Herbs might be just the side dish you are searching for. This recipe serves 4. For 81 cents per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 32g of protein, 11g of fat, and a total of 559 calories. If you have agave nectar, olive oil, herbs, and a few other ingredients on hand, you can make it. 127 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Cookie and Kate. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is amazing. If you like this recipe, you might also like recipes such as lily’s lemony fennel, radish, and kale salad, Shaved Carrot and Radish Salad With Herbs and Pumpkin Seeds, and Lemony Chickpea Salad.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon honey or agave nectar
Freshly ground black pepper, to taste
1 (14 ounce) can cooked chickpeas, rinsed and drained
1 teaspoon Dijon mustard
2 cups dried black beluga lentils or French green lentils
1 clove garlic, pressed or minced
2 large garlic cloves, halved lengthwise
Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens
¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)
¼ cup fresh lemon juice (about 2 medium lemons' worth)
2 tablespoons olive oil
1 big bunch of radishes, sliced thin and roughly chopped
¼ teaspoon fine-grain sea salt
Equipment:
colander
pot
whisk
bowl
Cooking instruction summary:
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.
Step by step:
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.To make the dressing
1. 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.
2. Drizzle in the dressing and toss to combine.
3. Serve with avocado, crumbled cheese or fresh greens if you'd like.
Nutrition Information:
covered percent of daily need
