|2 servings||calories per servings 450||protein serving 26 g||carbs per serving 66 g||total fat per serving 16 g|
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
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||16 g|
• 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!
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.Learn More...