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Radish, Chickpea and Black Lentil Salad with Andouille Sausage
Ingredients
  • subheading: for the salad:
  • ½ cup dried lentils (cook as directed on package)
  • 1 (14 ounce) can of cooked chickpeas, rinsed and drained
  • About 5 radishes (or more if you like), washed, dried and diced
  • a bunch of radish leaves, rinsed, dried and then chopped
  • 2 Andouille links, diced small
  • olive oil
  • 2 tablespoons of sheeps-milk feta (or more)
  • salt and pepper to taste
  • subheading: for the lemon vinaigrette:
  • juice of one lemon
  • 2 tablespoons of olive oil
  • 1 teaspoon mustard
  • ¼ teaspoon of anchovies paste
  • 1 teaspoon of honey
  • 1 garlic clove, minced
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