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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
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

Lemon dressing
  • ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or agave nectar
  • 1 clove garlic, pressed or minced
  • ¼ teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste

Salad
  • 1 (14 ounce) can cooked chickpeas, rinsed and drained
  • 1 big bunch of radishes, sliced thin and roughly chopped
  • ¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)
  • Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

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.

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