Lemony Lentil and Chickpea Salad with Radish and Herbs

Ingredients

• Lentils

  Raw

  2 cup or 384g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Water

  Plain, clean water

  4 cup or 947g

• Lemon juice

  Raw

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Maple syrups

  1 tsp or 7g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Radishes

  Raw

  1 cup slices or 116g

• Dill

  Fresh

  4 tbsp or 2g

Directions

1. Rinse the lentils in a mesh strainer and pick out any debris. In a medium pot, combine lentils, the halved garlic cloves, 2 tablespoons olive oil, and 6 cups water. Bring to a boil, then lower to a gentle simmer and cook until tender, 20–35 minutes. Drain well and discard the garlic.
2. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, Dijon mustard, maple syrup, the minced garlic, salt, and pepper until emulsified.
3. In a large bowl, combine the warm lentils, chickpeas, radish slices, and chopped dill. Pour the dressing over the top and toss gently to coat. Taste and adjust salt and pepper as needed.