3 C cooked & cooled green lentils
3 C cooked & cooled chickpeas
1 cucumber, diced
1 pint cherry tomatoes, halved
2-3 radishes, diced
1 shallot, minced
1 flat leaf parsley, minced
½ C mint, minced
2-3 Tbsp. lemon juice or white wine vinegar
3 cloves garlic, minced or ½ tsp. garlic granules
1 tsp. Dijon mustard
1 tsp. honey or granulated sugar
¼ C Riojana olive oil
Kosher salt and freshly cracked pepper, to taste
In a large bowl, add everything for your salad. Toss to combine.
In a small bowl, add all of your dressing ingredients except the olive oil. Whisk to combine.
Drizzle in your olive oil, first a drop at a time, then a slow steady stream, whisk until completely emulsified.
Pour dressing over salad, toss to combine. Allow to marinate for at least 30 minutes.