Lemony Lentil Chickpea Salad (Vegan)

Serves: 6-8, Prep time: 15 mins, Cook time: 20 mins Total Time: 35 mins

Ingredients

2 cups green lentils, rinsed

3 garlic cloves, sliced in half lengthwise

2 tbsp olive oil

1/3-1/2 c lemon juice

2-3 tbsp olive oil

1 tsp dijon mustard

1 tbsp honey or maple syrup (use maple syrup if vegan)

2 cloves garlic, minced (2 tsp)

1/2 tsp salt

1/4 tsp pepper

1 bunch radishes, washed and sliced thinly

1 carrot, grated

1/2 bunch green onion, finely chopped

1 can (15oz) chickpeas, rinsed and drained

4 cups spring or herb mix

2 tbsp herbs, mint or dill

Directions

In a large pot, add lentils, garlic cloves, and 4 cups water. Bring water to a boil, and then simmer for 20-25 minutes, until lentils are cooked. Watch that you don’t over cook them or they will turn mushy. Once cooked, drain and put in freezer or fridge to cool.

Meanwhile, mix all dressing ingredients together in measuring cup or bowl. Start with 1/3 cup lemon juice, and add more to taste. Prepare remaining salad ingredients, expect the leafy spring or herb mix, and stir together in a large bowl.

Once lentils have cooler, add them to the bowl with the spring mix and stir together.
Serve immediately.

Can be stored in fridge for 3-5 days as leftovers.

Recipe Author/Source

Recipe: https://cookieandkate.com/lemony-lentil-and-chickpea-salad-with-radish-and-herbs/#tasty-recipes-23550-jump-target

Photos property of Hofstede’s Country Barn