The foundation for this recipe starts with whole grain freekeh, an ancient grain, and builds from there with lentils, chickpeas, radishes, California Avocados, fresh mint, green onion, and a simply delicious dressing of lemon juice, honey, Dijon mustard, and olive oil. If we had to choose a few words to describe this salad, it would be luscious, hearty, and crunchy.
Freekeh Lentil Salad with Chickpeas and California Avocado
Nutritional Highlights (per serving)
|4||Tbsp.||Extra virgin olive oil|
|3||Tbsp.||lemon juice (juice of 1 lemon)|
|1||Tbsp.||lemon zest (zest of 1 lemon)|
|3||cups||cooked cracked freekeh*|
|1 1/2||cups||cooked lentils|
|1||cup||canned, reduced-sodium chickpeas, drained and rinsed|
|2||ripe, Fresh California Avocados, seeded, peeled, and cut into ¾-inch pieces**|
|4||medium-size radishes, thinly sliced and halved|
|3||green onions, white and light green parts, thinly sliced|
|1/4||cup||packed fresh mint leaves, torn into pieces, plus extra whole leaves for garnish|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place the olive oil, lemon juice, honey, zest, mustard, salt, and pepper in a bowl and whisk until well combined, or add to a small Mason jar, cover with a lid, and shake vigorously until combined. Set aside.
- Place the freekeh, lentils, chickpeas, avocados, radish slices, green onions, and mint in a large serving bowl and stir gently to combine. Re-whisk or shake the dressing, drizzle on top, and toss the salad gently to combine. Season with salt and pepper to taste, and garnish with extra mint leaves.
*Notes: We cooked the freekeh in water, but you can cook it in vegetable or chicken broth for additional flavor as desired.
Beverage Pairing: Club Soda or seltzer with lemon juice, a lemon slice, and torn mint leaves.
Serving Suggestion: Serve as a side dish or main meal for a summer picnic or cookout. To boost the protein even more, top with grilled tofu, chicken, turkey, or shrimp.
**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
(Nutrition information is for about 1 1/3 cups)
Vitamin A 148 IU; Vitamin C 8 mg; Calcium 38 mg; Iron 3.6 mg; Vitamin D 0 IU; Folate 132 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 4%; Iron 20%