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 always say this, but this salad is definitely my new favorite. It’s bold and brightly flavored, similar to my Mediterranean bean salad. The radishes lend a lovely, spicy crunch and the mint and dill make the salad taste alive. It’s a fun alternative to classic lentil salad.
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?
Watch How to Make Lemony Lentil and Chickpea Salad
Lemony Lentil and Chickpea Salad with Radish and Herbs
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! Recipe yields about 5 ½ cups (4 to 6 servings).
Lentils (cook your own, using the ingredients below, or use one 17-ounce package of steamed French lentils instead)
Lemon dressing
Salad
- 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, garlic, 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.
- In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Season to taste with additional salt and pepper. 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.
2024 edits: I reduced the amount of dried lentils to match the store-bought option, which yields a more balanced salad. I increased the olive oil and herbs as well.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
