Lemony Lentil and Chickpea Salad with Radish and Herbs

About recipe

This Lemony Lentil and Chickpea salad is bursting with bright spring flavors! Full of fiber and protein, it’s sure to keep you satisfied! Enjoy for lunch, a light dinner, or as a side to share at a spring or summer potluck.

(This recipe is adapted from Cookie and Kate.)

Lentil salad

Ingredients (serves 5)

2 cups dried black beluga or green French lentils
2 large garlic cloves, halved lengthwise
2 tablespoons olive oil

Lemon Salad Dressing:
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, diced
Salt and pepper to taste

1 15-oz can of chickpeas, drained and rinsed
1 big bunch of radishes, thinly sliced and chopped
1/4 cup chopped fresh herbs (dill or mint)



  1. Pick over the lentils and remove any bits of debris. Rinse under cold water in a colander.
  2. In a medium pot, combine the lentils, halved garlic, oil, and 4 cups of water. Bring to a boil, then simmer, cooking lentils until tender or for about 20-35 minutes.
  3. Drain the lentils and discard the garlic cloves.

Lemon Dressing:

Whisk together lemon juice through salt and pepper in a small bowl.

In a large serving bowl:

  1. Combine lentils, chickpeas, chopped radishes and herbs.
  2. Drizzle in the dressing and toss to combine.


  • Garnish with avocado, crumbled feta or goat cheese, handful of leafy greens.
  • Make a large batch and keep in your refrigerator for up to 5 days.
  • To save time, consider using pre-steamed lentils rather than cooking lentils. If you use pre-steamed lentils, add in 1 clove of minced garlic and 1 tablespoon of olive oil for flavor.

Nutritional information

This information is per serving.

  • Calories350
  • Total fat11 g
  • Saturated fat1.5 g
  • Protein17 g
  • Sodium200 mg
  • Fiber10 g
  • Total Carbohydrate44 g
  • Sugars7 g
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