Lemony Lentil and Chickpea Salad with Radish and Herbs

Bahan-bahan (4 porsi)

• 1 ¼ cups dried black beluga lentils or French green lentils
• 1 large garlic clove, halved lengthwise
• 1 tablespoon olive oil
• ¼ cup olive oil
• ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 clove garlic, pressed or minced
• ¼ teaspoon fine salt, to taste
• Freshly ground black pepper, to taste
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 big bunch of radishes, sliced thin and roughly chopped
• ¾ cup chopped fresh, leafy herbs, chopped (combination of parsley, mint and dill recommended)
• Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens