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

1. Cook your black lentils on the stovetop or in a rice cooker.

2. Toss all ingredients in a large mixing bowl, and add in the lentils once they are cooked and cooled.

3. To make the dressing, mix all ingredients thoroughly in a blender or in a large measuring glass and stir well with a fork.

4. Toss the salad with the dressing and serve immediately.

5. Store any remaining leftovers in the refrigerator for up to 3-4 days.

Enjoy!

xo,

Emma