Monday, August 19, 2019

Lemony Lentil and Chickpea Salad with Radish and Herbs


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!

Ingredients
Vegan, Gluten free
∙ Serves 4-6
Produce
2 cups Beluga lentils or french green lentils, dried black
1 can Chickpeas
1 clove Garlic
2 Garlic cloves, large
1/4 cup Leafy herbs, fresh
1 big bunch Radishes, thin and roughly chopped
Condiments
1 tsp Dijon mustard
1 tsp Honey or maple syrup
1/4 cup Lemon juice, fresh
Baking & spices
1 Black pepper, Freshly ground
1/4 tsp Sea salt, fine-grain
Oils & vinegars
4 tbsp Olive oil