Community Recipe: Lentil & Chickpea Salad With Lemon & Herbs


This Community Recipe was uploaded by the user cthulialouise.

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A quick and fresh meal that will keep in the fridge for a tasty pack lunch. Add crumbled cheese or greens to your liking, and sub a package of steamed lentils for the dried for a super fast dish.


  • ¼ cup lemon juice
  • 3 tbsp olive oil
  • 14 oz can chickpeas, rinsed and drained
  • 2 cup dried lentils
  • 1 tsp dijon mustard
  • big bunch of radishes
  • ¼ cup packed herbs (mint and dill recommended), chopped
  • 1 tsp honey or agave
  • 1 avocado
  • 2 cloves of garlic
  • black pepper to taste
  • ¼ tsp salt

Step 1


In a medium pot, combine lentils, 1 clove of garlic, 1 tablespoon of olive oil, and 4 cups of water. Bring to a boil and then simmer for 20-35 minutes, or until the lentils are cooked. Drain and discard the garlic. Alternatively, use one package of steamed lentils, adding minced garlic clove and tablespoon of olive oil.

Step 2


Whisk together lemon juice, 1 minced garlic clove, 2 tablespoons of olive oil, Dijon, honey (or agave), sea salt, and ground black pepper to taste.

Step 3


Thinly slice, then chop radishes and add to a large serving bowl along with rinsed chickpeas, lentils, and herbs. Drizzle with dressing and toss to combine. Top with diced avocado and enjoy!

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