Lentil, Chickpea & Mint Salad with Lemon Dressing

Lentils and chickpeas are rich in protein and fiber, as well as essential nutrients like iron and folate. Their mild-mannered flavor makes them adaptable to almost any recipe—in this one, radishes, mint and a lemony mustard dressing take center-stage for a meal that’s delightfully energizing; perfect for refueling on a busy weeknight and as leftovers for lunch the following day

Prep Time: 20 Min Cook Time: 15 Min Vegetarian No Added Gluten A Quick Fix

About the Dish

2 cloves Garlic
1 cup Green Lentils
1/2 teaspoon PeachDish Salt
1 packet Grey Poupon Dijon Mustard
1 packet Turbinado Sugar
1 Lemon
4 ounces Radish
1 cup Chickpeas
3 sprigs Parsley
2 sprigs Mint
1 ounce Pea Shoots
Per Serving
Calories 450
Total Fat 16 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 292 mg
Total Carbohydrates 66 g
Dietary Fiber 16 g
Sugar 13 g
Protein 26 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Thai Wheat Beer

The wheat beer is a perfect conveyance for added flavors in a beer. A dish containing mint and lemon flavors needs a beer that brings complementary flavors that won’t clash. For this reason, we suggest a lemongrass-flavored wheat beer that will bring some lemon and mint flavors to the beer as a complement.

Second Self Thai Wheat, Atlanta, Georgia

Gruner Veltliner - Kamptal, Austria

There are all kinds of flavors in this dish that resonate with the typicity of Gruner Veltliners. For one, Gruner Veltliners are famous for having flavors of lentils. This flavor is intertwined with notes of citrus and crunchy green vegetables that harmonize with the mint and the chickpeas in this dish.

Weingut Brundlmayer Gruner Veltliner, ‘Terrassen,’ Kamptal, Austria


• Crush and peel 1 clove garlic. • Place a saucepan over high heat. Add lentils, garlic, 2 cups water and 1/4 teaspoon PeachDish Salt. • When mixture boils, reduce heat. Cover pan. Simmer, stirring occasionally, until lentils are tender but not mushy, 20-25 minutes.
MISE EN PLACE • Peel and chop remaining clove garlic. • Zest and juice lemon. • Halve radishes lengthwise. Thinly slice crosswise. • Pick and chop parsley leaves. • Pick and chop mint leaves. • Rinse and drain chickpeas.
In a large bowl whisk together mustard, sugar, chopped garlic, lemon juice, lemon zest, 1/4 teaspoon PeachDish Salt and 2 tablespoons olive oil.
• Drain lentils. • Run under water to cool. Transfer lentils to dressing bowl.
Add radish, chickpeas, parsley and mint. Toss to thoroughly combine. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide salad between 2 bowls. • Top with pea greens, and enjoy!