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Lentil, Chickpea & Mint Salad with Lemon

Lentils and chickpeas are rich in protein, iron and folate, and that’s not even the best part … they taste great. Add radishes, mint and a lemony honey-mustard dressing, and you’ve got an easy, delicious, nutrient-packed meal. It’s the perfect re-energizing weeknight dinner after a stress-filled or action-packed day.

Prep Time: 20 Min Cook Time: 50 Min Vegetarian No Added Gluten SuperFood Series

About the Dish

  • Garlic

    Garlic

  • Green Lentils

    Green Lentils

  • PeachDish Salt

    PeachDish Salt

  • Lemon

    Lemon

  • Honey

    Honey

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Chickpeas

    Chickpeas

  • Radish

    Radish

  • Parsley

    Parsley

  • Pea Shoots

    Pea Shoots

METHOD

1
Crush and peel 1 garlic clove. In a medium saucepan combine crushed garlic clove, lentils, 2 cups water and 1/4 teaspoon PeachDish Salt. Place on high heat. Bring to a boil, then reduce heat to a simmer. Cover saucepan, and cook, stirring occasionally so nothing sticks to the bottom of the pan, until lentils are tender but still hold their shape, 20-25 minutes. Drain lentils, and discard any excess liquid. Transfer to a baking pan or plate, and allow lentils to cool.
2
While lentils are cooking, prepare your mise en place: Peel and chop 1 garlic clove. Zest and juice lemon. Halve radishes lengthwise, and thinly slice. Pick and chop parsley leaves. Pick and chop mint leaves. Rinse and drain chickpeas.
3
In a large mixing bowl combine minced garlic, lemon zest, lemon juice, honey, mustard and 1/4 teaspoon PeachDish Salt. Whisk in 2 tablespoons olive oil in a slow trickle.
4
To the dressing bowl add cooked lentils, chickpeas, radishes, parsley and mint. Toss to thoroughly combine. Taste and adjust seasoning as desired with remaining PeachDish Salt.
5
Serve topped with pea sprouts. Enjoy!