Lemony Lentil and Chickpea Salad with Radish and Herbs

Ingredients

• Lentils

  Raw

  2 cup or 384g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  ¼ cup or 61g

• 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, raw

  16 oz or 454g

• Radishes

  Raw

  1 cup slices or 116g

• Dill

  Fresh

  ¼ cup sprigs or 2g

Directions

1. Pick over the lentils to remove any debris. Rinse under running water in a mesh colander. In a medium pot, combine lentils, halved garlic cloves, olive oil, and 4 cups of water. Bring to a boil, then reduce to a gentle simmer. Cook until lentils are tender, about 20 to 35 minutes. Drain and discard garlic cloves.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper to make the dressing.
3. In a large serving bowl, combine cooked lentils, chickpeas, chopped radishes, and dill. Drizzle with dressing and toss to combine.

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