Lemony Lentil Chickpea Salad Recipe

Lemon Radish + Lentil Salad

Lentils are a staple in our kitchen; there is always a full bag or at least a few cans stocked away. They are easy to make, versatile, and high in protein (which is always top of my husband's list).  In the winter, I was cooking up this lentil soup recipe daily, and it always hit the spot!

This Lentil + Lemon Radish Salad has been my go-to recipe for weekly dinners and when we have guests over for a small dinner party. It's so easy to mix together and the lemon dressing is always a crowd pleaser. It's like one of those dishes that people think you worked so hard on, but really you just whipped it all together and garnished with a few leftover herbs -- easy!   

For spring and summer, I wanted something more light + fresh. Plus, there's the cutest Turkish market next to my house (I am talking like a 1 minute walk) and they always have a surplus of fresh mint, cilantro, and other great herbs.  They are the perfect addition and add so much flavor to this dish.

If you're looking for an easy, throw together recipe (those are always my favorite) this is the perfect dish to accompany grilled meats or fresh spinach salad, and is even better the next day.

Hope you enjoy!

Lentil + Lemon Radish Salad

Prep: 25 minutes Cook: 40 minutes


Lentils (cook your own, using the ingredients below, or use canned)

  • 2 cups French green lentils
  • 2 large garlic cloves, crushed
  • 2 tablespoons olive oil

Lemon dressing

  • 1/4 cup fresh lemon juice 
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey 
  • 1 clove garlic, minced
  • Dash sea salt
  • Freshly ground black pepper


  • 1 (14 ounce) can cooked chickpeas, rinsed and drained
  • 1 big bunch of radishes, sliced thin and roughly chopped
  • 1/4 cup chopped, fresh mint


  1. 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 cloves, 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. If you're using pre-steamed lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
  3. In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you'd like.