Lemony Lentil and Chickpea Salad with Radish and Herbs - Community Servings

Ingredients

• 2 cups dried black beluga or green French lentils
• 2 large garlic cloves, halved lengthwise
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, diced
• Salt and pepper to taste
• 1 15-oz can of chickpeas, drained and rinsed
• 1 big bunch of radishes, thinly sliced and chopped
• 1/4 cup chopped fresh herbs (dill or mint)