Monday, May 26, 2014

Lemon Chickpea Lentil Salad

As we've been crashing with my parents, I've been cooking a lot for my family. It's my way of contributing rent I suppose. This salad was the perfect mix of tangy dressing and lots of spring vegetables! I found the recipe on Cookie + Kate and just knew I had to make it. 
By the way, Happy Memorial Day! It's our year anniversary (I know, crazy) so we spent it in the little town of New Hope. It's right on the Delaware river and full of antique shops, used bookstores, and great food. Elizabeth Gilbert lives right by the town so we got to explore her import shop! It was filled with goodies from Asia (lots of Buddha statues). Right next door to Two Buttons was a great vegetarian restaurant. We had some to-die-for chocolate caramel tart with pink sea salt. It was so good, it was featured on the food network. Must replicate recipe!

  • 2 cups dried black beluga lentils
  • 2 large garlic cloves, halved lengthwise
  • 2 tablespoons olive oil
Lemon dressing
  • ¼ cup fresh lemon juice 
  • 2 tablespoons olive oil
  • 1 tablespoon 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 chickpeas, rinsed and drained
  • 1 big bunch of radishes, sliced on mandolin
  • ¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill 
  • 1 bunch fresh arugula
  1. In a medium pot, combine the lentils, halved 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. Whisk together the ingredients for dressing in a small bowl. Taste and add more of anything if you like.
  3. Add everything together except for arugula in a large bowl and ideally let marinate in fridge for a couple hours before serving. Serve with a small handful of arugula on each plate.

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