Black Lentil & Chickpea Salad
With warmer days upon us, I have been seriously craving fresh herbs like mint and dill. It sounds kind of strange to put them together in this salad, but it is light, crisp, and refreshing. I served it on it’s own, but you could also serve it over greens, with crackers, or in a lettuce wrap.
Black Lentil & Chickpea Salad
Serves 6
Ingredients
2 cups dry black lentils (cook with 2.5 cups of water)
2 cans of chickpeas, rinsed
1 bundle of radishes, sliced thin
1 package of fresh mint (0.5oz), minced
2 packages of dill (1 oz), minced
1 cup of diced green onion
1 cup of golden cherry tomatoes, halved
Dressing:
1 lemon, juiced
1/4 cup olive oil
1T mustard
1T honey
1tsp garlic
1/2 tsp salt (or more to taste)
1/4 tsp black pepper
Directions
Cook your black lentils on the stovetop or in a rice cooker.
Toss all ingredients in a large mixing bowl, and add in the lentils once they are cooked and cooled.
To make the dressing, mix all ingredients thoroughly in a blender or in a large measuring glass and stir well with a fork.
Toss the salad with the dressing and serve immediately.
Store any remaining leftovers in the refrigerator for up to 3-4 days.
Enjoy!
xo,
Emma