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Get Started - 100% free to try - join in 30 seconds2 cups dried black beluga lentils or French green lentils
2 large garlic cloves, halved lengthwise
2 tablespoons olive oil
¼ cup fresh lemon juice (about 2 medium lemonsâ worth)
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
1 clove garlic, pressed or minced
¼ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
1 (14 ounce) can cooked chickpeas, rinsed and drained
1 big bunch of radishes, sliced thin and roughly chopped
¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)
Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens
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