Lemony Lentil and Chickpea Salad with Radish and Herbs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and filling salad of lentils and chickpeas dressed with lemon vinaigrette and topped with radishes, avocado, and fresh herbs. Light, protein-rich, and great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/4 cups dried black beluga lentils or French green lentils
- 1 large garlic clove, halved lengthwise
- 1 tablespoon olive oil
- 1/4 cup olive oil
- 1/4 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
- 1/4 teaspoon fine salt, to taste
- 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
- 3/4 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 419mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 62mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.