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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

About the Dish

  • Garlic


  • Green Lentils

    Green Lentils

  • PeachDish Salt

    PeachDish Salt

  • Lemon


  • Honey


  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Chickpeas


  • Radish


  • Parsley


  • Pea Shoots

    Pea Shoots


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.
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.
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.
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.
Serve topped with pea sprouts. Enjoy!