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photo Lemony Lentil and Chickpea Salad with Radish and Herbs Recipe | Say Mmm

Lemony Lentil and Chickpea Salad with Radish and Herbs

A filling vegan and gluten-free bean salad flavored with lemon, fresh mint and dill. Ready in under 20 minutes.
4 Servings - 45 min -
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Servings:4  | Calories:665 | Total Fat:20g  | Chol:6mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 20g
31 %
Sat Fat 4g
20 %
Total Carb 88g
29 %
Fiber 37g
148 %
Sugars 8g
Cholesterol 6mg
2 %
Sodium 239mg
10 %
Protein 35g
71 %
50% Lentils
24% Chickpeas
15% Others combined
9% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Herbs


2 cups dried black beluga lentils or French green lentils
2 large garlic cloves, halved lengthwise
2 tablespoons olive oil Lemon dressing
1/4 cup fresh lemon juice (about 2 medium lemons’ worth)
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
1 clove garlic, pressed or minced
1/4 teaspoon fine-grain sea salt
Freshly ground black pepper, to taste Salad
1 (14 ounce) can cooked chickpeas, rinsed and drained
1 big bunch of radishes, sliced thin and roughly chopped
1/4 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

Directions : View recipe directions on
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