Lemony Lentil and Chickpea Salad with Radish and Herbs

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Ingredients

1 ¼ cups dried black beluga lentils or French green lentils
1 large garlic clove, halved lengthwise
1 tablespoon olive oil
¼ cup olive oil
¼ cup fresh lemon juice (about 2 medium lemons’ worth)
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, pressed or minced
¼ teaspoon fine salt, to taste
Freshly ground black pepper, to taste
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 big bunch of radishes, sliced thin and roughly chopped
¾ cup chopped fresh, leafy herbs, chopped (combination of parsley, mint and dill recommended)
Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

As published by Cookie and Kate.

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