Ingredients:

  • 1 cup Puy or French Green Lentils (rinsed thoroughly)
  • 4 cups Cold Water or Low-Sodium Vegetable Stock
  • 1 small Bay Leaf
  • 1/2 teaspoon Fine Sea Salt (for seasoning lentils)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Freshly Squeezed Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 1 small clove Garlic, minced finely
  • 1 teaspoon Lemon Zest
  • 1/2 teaspoon Fine Sea Salt (for vinaigrette)
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 (15-ounce) can Chickpeas (garbanzo beans), rinsed and drained well
  • 1 cup English Cucumber, diced small
  • 1/2 cup Radishes, thinly sliced or finely diced
  • 1/4 cup Red Onion, very finely diced
  • 1/2 cup Fresh Parsley, finely chopped (flat-leaf is best)
  • 1/4 cup Fresh Mint, roughly chopped

Instructions:

  1. Cook and Cool the Lentils: Place the rinsed lentils and the water (or stock) in the saucepan along with the bay leaf. Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer. Cook, uncovered, for 20 to 25 minutes, or until the lentils are tender but retain a slight bite. Remove from heat, discard the bay leaf, and drain any remaining liquid through a sieve. Immediately toss the warm lentils with 1/2 tsp of salt. Spread the seasoned lentils on a wide platter to cool completely to room temperature.
  2. Prepare the Vinaigrette: In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, minced garlic, lemon zest, salt, and pepper. Secure the lid and shake vigorously for 30 seconds until the dressing emulsifies and thickens slightly, or whisk thoroughly.
  3. Prep and Assemble the Salad Base: Finely dice the cucumber and red onion, and slice or dice the radishes. In a large mixing bowl, combine the cooled lentils, rinsed chickpeas, diced cucumber, diced radishes, and red onion.
  4. Dress and Rest: Pour about two-thirds of the prepared vinaigrette over the salad components. Toss gently until everything is evenly coated. For the best flavor integration, cover the bowl and allow the salad to rest in the refrigerator for at least 30 minutes, or up to 2 hours.
  5. Final Seasoning and Serve: Just before serving, add the chopped parsley and mint to the salad. Give it one final, gentle toss. Add the remaining vinaigrette only if the salad looks dry. Check the seasoning again and serve at room temperature or chilled.