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By cookieandkate.com
Lemony Lentil and Chickpea Salad with Radish and Herbs
Instructions
Prep:20minCook:25min
A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch!
Updated at: Wed, 19 Jun 2024 14:03:24 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories476.4 kcal (24%)
Total Fat15.2 g (22%)
Carbs56.6 g (22%)
Sugars8.1 g (9%)
Protein27.8 g (56%)
Sodium408 mg (20%)
Fiber10.3 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsdried black beluga lentils
or french green lentils
2garlic cloves
large, halved lengthwise
2 tablespoonsolive oil
¼ cupfresh lemon juice
about 2 medium lemons’ worth
1 teaspoondijon mustard
1 teaspoonhoney
or maple syrup
1clove garlic
pressed or minced
¼ teaspoonfine-grain sea salt
freshly ground black pepper
to taste
1 x 15 ouncescan chickpeas
rinsed and drained, or 1 1/2 cups cooked chickpeas
1 bunchradishes
big, sliced thin and roughly chopped
¼ cupherbs
chopped, fresh, leafy, chopped, combination of mint and dill recommended
avocado
optional garnishes, sliced
crumbled feta cheese
fresh leafy greens
Instructions
View on cookieandkate.com
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Notes
5 liked
0 disliked
Delicious
Moist
Easy
Go-to
Makes leftovers
