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Lemony Lentil and Chickpea Salad with Radish and Herbs

Lemony Lentil and Chickpea Salad with Radish and Herbs

This recipe is very healthy and fresh and filling flavored with lemon fresh mint and dill. Make use of steamed lentils. This salad is magically right for you, and your family must try it. Let’s know about its recipe.

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This recipe is very healthy for you. Lentils are very healthy for our digestion. Lentils assist in decreasing blood cholesterol, it has high levels of soluble fiber. Lower your cholesterol levels decrease your danger of heart disease and stroke by maintenance OF your arteries hygienic. It is the best source of fiber. The moreover recipe has many other salad ingredients, which are very healthy for us.

The salad is very healthy for us. The word salad is derived from Latin word “sal” comes from French, which means salt or salty. Salads are used in different kinds of foods items which include fruits, vegetables, grains, and eggs, etc. Salads may be served at any time during the meal such as appetizer salads, dessert salads, and palate-cleaning salads. The salad is a small dish composed of a variety of different uncooked raw vegetables, fruits, meats, etc. usually consisting of green vegetables.

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Lemony Lentil and Chickpea Salad with Radish and Herbs


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
  • Two tablespoons olive oil
  • Two large garlic cloves halved lengthwise

Lemon dressing

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

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See Also
How to Cook Rice with Mixed Vegetables


  • 1 (14 ounces) can cook chickpeas, rinsed and drained
  • One 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
  • One big bunch of radishes sliced thin and roughly chopped

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  1. To cook the lentils: Pick over the lentils to remove any bits of debris. Wash the lentils with water. In a plastic pot, join the lentils, divided 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 soft, which will take somewhere between 20 to 35 minutes. Drain the lentils and throw away the garlic cloves.
  2. To make the dressing: beat jointly the ingredients in a little bowl. If you’re utilizing pre-steamed lentils instead of cooking your own, put an extra clove of minced garlic and an extra tablespoon of olive oil.
  3. In a big serving bowl, join the lentils, chickpeas, chopped radishes and herbs. Sprinkle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.

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