Adapted from: Kathryne Taylor
Serves: 3
Prep time: 20 minutes
Cook time: (optional) 30 minutes
Ingredients:
2 cans (400 g / 14.5 oz) lentils, drained OR 1 cup dried black beluga lentils
Dressing:
60 ml (1/4 cup) lemon juice, about 2 lemons
2-3 tbsp olive oil
It's pronounced "her-bs", now. I can no longer call them "erbs". Hello Australian English, we meet again. This is a radically bright and addictive salad. I attribute this to the garlic and mint (weird, I know).
I want to go back for seconds but I just ate a very late dinner so pondering another helping is excruciating. That's how much I enjoyed it.
This recipe calls for radishes. I first made it with carrots as that was what I had on hand. I am disappointed I could not find radishes at the farmer's market this time, but I look forward to making this with radishes next time.
I love this recipe because it did not require any cooking and was a cinch to throw together. Also, the aforementioned garlic and mint is mouth-watering.
What are you waiting for? Get prepping!
Ingredients:
2 cans (400 g / 14.5 oz) lentils, drained OR 1 cup dried black beluga lentils
Dressing:
60 ml (1/4 cup) lemon juice, about 2 lemons
2-3 tbsp olive oil
2 cans (400 g / 14.5 oz) lentils, drained OR 1 cup dried black beluga lentils
1 can (425 g / 15 oz) chickpeas, drained
1 large bunch radishes or carrots, sliced thin and chopped small
1/4 cup fresh herbs (3:1 ratio mint & dill ideal)
mixed salad greens (optional)
Dressing:
60 ml (1/4 cup) lemon juice, about 2 lemons
2-3 tbsp olive oil
1 tsp honey or maple syrup
2-3 garlic cloves, minced
salt & pepper to taste
It's pronounced "her-bs", now. I can no longer call them "erbs". Hello Australian English, we meet again. This is a radically bright and addictive salad. I attribute this to the garlic and mint (weird, I know).
I want to go back for seconds but I just ate a very late dinner so pondering another helping is excruciating. That's how much I enjoyed it.
This recipe calls for radishes. I first made it with carrots as that was what I had on hand. I am disappointed I could not find radishes at the farmer's market this time, but I look forward to making this with radishes next time.
I love this recipe because it did not require any cooking and was a cinch to throw together. Also, the aforementioned garlic and mint is mouth-watering.
What are you waiting for? Get prepping!
Ingredients:
2 cans (400 g / 14.5 oz) lentils, drained OR 1 cup dried black beluga lentils
1 can (425 g / 15 oz) chickpeas, drained
1 large bunch radishes or carrots, sliced thin and chopped small
1/4 cup fresh herbs (3:1 ratio mint & dill ideal)
mixed salad greens (optional)
Dressing:
60 ml (1/4 cup) lemon juice, about 2 lemons
2-3 tbsp olive oil
1 tsp honey or maple syrup
2-3 garlic cloves, minced
salt & pepper to taste
Directions:
1. If using dried lentils, cook lentils according to package direction until tender (20-30 minutes) and drain.
2. In a medium to large salad bowl, combine lentils, chickpeas, radish and/or carrots, and herbs.
3. Whisk together the dressing ingredients in a small bowl and pour over the salad. Add up to one more tbsp of olive oil to taste once the salad is mixed together.
4. Serve as a side and/or over a bed of mixed salad greens.
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