Lentil and Chickpea Salad

Dressed with lemon mustard vinaigrette

from the Cookbook “Modern Israeli Cooking” by Danielle Oron.

“This salad is so hearty. I love making it to have it sit in the fridge for when I feel a bit snacky but want to keep carbs out of it.  Make sure to keep the lentils al dente like a good French chef. The combination of dill, cilantro, mustard and lemon and lentils go so well together. It’s herby and tangy with a bit of depth from the added cumin. This is a recipe I make over and over again. I’ve even been known to stuff it into a baguette.”

Makes 4-6 servings

Ingredients

1 Cup (200 g) green lentils

2 Cups (480 ml) chicken or vegetable stock

1/2 tsp salt

1/4 tsp fresh black pepper

1 bay leaf

1 15 oz (425 g) can of chickpeas, drained and rinsed

1/4 red onion, sliced 1/4 inch (6 mm) thick

1/4 cup (6 g) chopped dill

1/4 cup (6 g) chopped cilantro

1 and 1/2 tbsp (27 g) grainy mustard

1 and 1/2 tbsp (23 ml) lemon juice

1/4 cup (60 ml) olive oil

1/2 tsp  salt

1/4 tsp fresh black pepper

1/8 tsp cumin

Bring the lentils, stock, salt, pepper and bay leaf to a boil in a saucepan over high heat. Cover, turn the heat down to low and simmer for 20-25 minutes until the lentils are al dente. Drain.

Combine the lentils with the chickpeas, red onion, dill and cilantro in a large bowl.

In a separate bowl, whisk together the mustard and lemon juice. Slowly stream in the olive oil while whisking to emulsify the dressing. Season with the salt, pepper and cumin and whisk to combine.

Pour the dressing over the lentils and chickpeas and toss to coat. Set in the fridge for 20 minutes to marinate and serve.