Do you all watch “Scandal”? I rarely watch TV, but I found that show on Netflix the other day and I’m hooked. It’s dramatic, even soap-opera silly sometimes, but I can’t stop hitting play. I also can’t stop admiring the main character’s wardrobe. Ms. Olivia Pope always looks so perfect and polished. She makes me want to strut around in classy coats and elbow-length leather gloves. I don’t care if it’s seventy degrees outside! Where are my fancy cashmere coats? Where are my red-soled stilettos?
Sigh. Even if I could afford such gorgeous apparel, I’d twist my ankles in those four-inch Louboutins and drip ketchup down my white silk blouses. No doubt about it. Fortunately, this blogging gig doesn’t require a fancy wardrobe. I could be working in my pajamas for all you know. (Maybe I am! Ok, I am.)
We’ve just struck on the primary reason I love posting about food, rather than fashion or interior design or even travel—because I get to promote something that’s actually attainable. And good for you. You could stop at the grocery store on the way home and have this healthy salad for dinner tonight.
I know I always say this, but this salad is definitely my new favorite. It’s bold and brightly flavored, similar to my Lebanese kidney bean salad. The radishes lend a lovely, spicy crunch and the mint and dill make the salad taste alive.
I’ve made this salad a few times now, with both freshly cooked lentils and Trader Joe’s steamed lentils. It’s great both ways, but I’d suggest using pre-steamed lentils if you’re in a hurry. It’s a prime candidate for potlucks and work lunches, as it packs well and keeps for a few days in the refrigerator. Dare I call it a new classic?
Lemony Lentil and Chickpea Salad with Radish and Herbs
- Author:
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 to 6 1x
- Category: Salad
- Method: Stovetop
- Cuisine: French
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!
Ingredients
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
- 2 large garlic cloves, halved lengthwise
- 2 tablespoons olive oil
Lemon dressing
- ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, pressed or minced
- ¼ teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
Salad
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 big bunch of radishes, sliced thin and roughly chopped
- ¼ cup chopped fresh, leafy herbs, chopped (combination of mint and dill recommended)
- Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens
Instructions
- To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved 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 tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
- To make the dressing: Whisk together the ingredients in a small bowl. If you’re using pre-steamed lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
- In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.
Notes
Recipe inspired by Deb’s lentil and chickpea salad.
Make it vegan: Use maple syrup instead of the honey.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Samantha
Looks amazing, but I can’t have radishes. Any recommendations for a substitution?
Thanks!
Kate
Hi Samantha! You could just omit.
CP
Cucumber?
Amanda
This looks amazing! What is your suggestion for making this ahead of time? I’m planning on trying this for lunches this week and like to meal prep in advance, but hate a soggy salad!
Kate
This should be fine prepped a head of time! The flavors will have more of a chance to meld.
Heather
Love pretty much your recipes I’ve tried.
Can I use canned lentils in a pinch?
Thanks
Kate
Hi! That could work too. Let me know what you think, Heather.
Dora
So nice:)
★★★★★
Amy
I just made this salad to have in the fridge for lunch and it’s delicious. I halved it but made the full dressing recipe and used the full amount of herbs. I added scallions for an extra bit of freshness and feta because, cheese. Super tasty and filling, I will be looking forward to lunch this week!
★★★★
Stephanie S
I made this last night and served alongside your baked parmesan sweet potatoes. A new family favorite! The combos of flavors was delicious and was filling without feeling “full”. Made an even better lunch today! I found these lentils from tru roots that are a blend of 3 different types of lentils and take about 6 minutes to cook – they have a wonderful texture that is really fun to eat! ;) I could see this recipe being adaptable to other types of beans if chickpeas aren’t your jam. Thanks for another great recipe!!
★★★★★
Kate
Thank you for sharing, Stephanie! I appreciate your review.
Calliopi
I cook many meals using your recipes. I will buy the kindle edition of your book because your recipes are my favourite. I am going to make this salad right now.
Kate B
I made this for Easter brunch and I’m now enjoying it for lunches over salad greens, too. The only change I made was instead of mint, I used chives. I also added just a bit of crumbled feta. Really flavorful recipe!
★★★★★
Thuy
This dish is very delicious. It seems to taste better with each bite. The radish is a really nice touch. Thank you for sharing.
★★★★★
Kate
You’re welcome, Thuy! Thank you for your review.