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Lemony Lentil And Chickpea Salad With Radish And Herbs

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Cookie and Kate
Related tags
salad sides gluten free nut free vegetarian easter lunch
Nutrition per serving    (USDA % daily values)
Uploaded by: Cookie and Kate


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Ingredients for 4 servings

2 cups dried black beluga lentils or French green lentils

2 large garlic cloves, halved lengthwise

2 tablespoons olive oil

¼ cup fresh lemon juice (about 2 medium lemons’ worth)

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon honey or agave nectar

1 clove garlic, pressed or minced

¼ teaspoon fine-grain sea salt

Freshly ground black pepper, to taste

1 (14 ounce) can cooked chickpeas, rinsed and drained

1 big bunch of radishes, sliced thin and roughly chopped

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

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