Lentils

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1 ¼ cups dried black beluga lentils or French green lentils

1 large garlic clove, halved lengthwise

1 tablespoon olive oil

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Lemon Dressing

¼ cup olive oil

¼ cup fresh lemon juice (about 2 medium lemons’ worth)

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 clove garlic, pressed or minced

¼ teaspoon fine salt, to taste

Freshly ground black pepper, to taste

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Salad

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

1 big bunch of radishes, sliced thin and roughly chopped

¾ cup chopped fresh, leafy herbs, chopped (combination of parsley, mint and dill recommended)

Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

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1. (Alternate for lentils: use Trader Joe’s steamed lentils) To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, garlic, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.

2. To make the dressing: Whisk together the ingredients in a small bowl.

3. In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Season to taste with additional salt and pepper. Serve with avocado, crumbled cheese or fresh greens if you’d like.