Chickpea & Lentil Salad with Sumac

Thoughts & Inspiration

I obviously cook with lots of lentils and various legumes.  Lentils are a good source of protein for a vegetarian and they are hearty/healthy.  They have great texture (depending on how long you cook them) and can be dressed with pretty much any flavor that you like!  This is a quick and simple salad that you can do lots with.  Use it as a base and add in your favorite ingredient, or simply enjoy this as is!

Time: 20 minutes

Lentil and Chickpea Salad Ingredients

1 cup green lentils, cooked (+ 2 garlic cloves)

1 15 oz. can chickpeas, drained and washed

6-7 radishes, sliced thin and chopped

1/4 cup fresh dill, chopped

1/4 cup fresh mint, chopped

Lemon Dressing

1 lemon, juiced

2 Tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp Champagne vinegar

1 clove garlic, minced fine

*1 tsp Sumac berries

Salt and fresh pepper to taste

For the dressing:  In a medium bowl, whisk together all ingredients until well combined. 

Cook lentils according to package but add in my twist for some extra flavor: while cooking add 2 slightly mashed garlic cloves to the water (this adds a hint of flavor to the lentils).  Once lentils are cooked, allow to cool.

Mix lentils, chickpeas, radishes and herbs with dressing.  Toss to combine.

Optional: This tastes great with some feta and cherry tomatoes mixed in!

*Sumac is a spice that has a tangy lemony flavor.  If you can't find this you can make a substitute... 1/4 tsp fresh ground black pepper + 1/4 tsp lemon zest + 1/4 tsp paprika