This zesty lunchtime treat is packed full of plant protein thanks to the lentils. Enjoy the lemony and herby tahini dressing alongside snap peas, cucumbers, and watermelon radish.
Ingredients
- 6 ounces snap peas
- 1 shallot finely chopped (⅓ cup)
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra- virgin olive oil
- 1 teaspoon sea salt
- 3 cups cooked green lentils
- 2 Persian cucumbers diced
- 1 watermelon radish sliced paper thin or ½ cup daikon radish slices
- Green tahini for serving
- Fresh mint leaves for garnish
- Freshly ground black pepper
For the green tahini
- 1½ cups fresh parsley or cilantro
- ½ cup tahini
- ¼ cup fresh lemon juice
- ¼ cup fresh tarragon chives, dill, or mint
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon maple syrup
- 1 clove garlic
- ½ teaspoon sea salt
- 4 to 6 tablespoons water plus more as needed
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green.
- Use a slotted spoon to scoop the snap peas out of the boiling water and into the ice water.
- Chill for 1 minute, then drain and transfer to a kitchen towel to dry. Chop into 1- inch pieces and set aside.
- In a large bowl, whisk together the shallot, lemon juice, olive oil, salt, and several grinds of pepper. Add the lentils and toss to coat.
- Transfer to a serving platter or meal prep containers and top with the snap peas, cucumbers, and radish slices. When ready to serve, drizzle with the green tahini and garnish with mint leaves.
For the green tahini
- In a food processor, place the parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt, and 4 tablespoons of water. Process until smooth. If the sauce is too thick, thin with more water to reach a drizzleable consistency.