Lemony Lentil and Chickpea Salad with Radish and Herbs

Ingredients (14)

• 2 cups dried black beluga lentils or French green lentils
• 2 large garlic cloves, halved lengthwise
• 2 tablespoons olive oil
• 1/4 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
• 1/4 teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 1 big bunch of radishes, sliced thin and roughly chopped
• 1/4 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