2 cups dry French green lentils, cooked ¼ cup fresh lemon juice 2 tbsp olive oil 1 clove garlic, minced ¼ tsp sea salt Freshly ground black pepper, to taste 1 (14 ounce) can cooked chickpeas, rinsed and drained 1 big bunch of radishes, sliced thin ¼ cup packed mint and dill, chopped

1. Cook lentils and drain.
2. Whisk together the lemon juice, olive oil, garlic, salt, pepper, and herbs.
3. In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine.