Radish, Chickpea and Black Lentil Salad with Andouille Sausage

Radish, Chickpea and Black Lentil Salad with Andouille Sausage

I'm back from vacay! Dun dun duuunnn... Party. Is. Over. We were down in Asheville, NC for some hiking, sightseeing and, of course, lots of eating.

The drive there took us about 10 hours and the kiddos were real troopers – didn't complain once (the drive back is a different story). I certainly didn't deprive myself of eating tons of biscuits, fried chicken and pimiento cheese. So, I sure was glad I could walk it all off by doing lots of uphill hiking during the day.

The food scene down in Asheville is pretty incredible. But going to fancy (and pricey) restaurants wasn't an option with the kids in tow. So, we hit a bunch of down-to-earth spots instead, which satisfied us big girls, as well as the little ones.

Not eating the most nutritious meals down in Asheville left me craving vegetables and fruits, once I was back home in Jersey. And this chickpea and lentil salad recipe from the cookie and kate blog was exactly what I was itching for.

Inspired by the recipe, I added some Andouille sausage which gives the salad a bit more substance and flavor, and used radish leaves instead of herbs. Brown rice goes really well with this, too. Enjoy!

Radish, Chickpea and Black Lentil Salad with Andouille Sausage

ingredients :

for the salad

1/2 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

for the lemon vinaigrette

juice of one lemon

2 tablespoons of olive oil

1 teaspoon mustard

1/4 teaspoon of anchovies paste

1 teaspoon of honey

1 garlic clove, minced

make it :

Over medium-low heat, drizzle some olive oil into a small non-stick skillet. Add the diced sausage and cook for a good 5 minutes, breaking it apart. Set aside.

Whisk together all of the vinaigrette ingredients in a small bowl. Set aside.

In a big bowl add chickpeas, lentils, chopped radish and radish leaves, the feta and Andouille. Add the lemon vinaigrette and toss to combine.

You can eat this salad cold, but I prefer to pan-fry it for a couple of minutes and eat it warm. Up to you. Voila!


Radish, Chickpea and Black Lentil Salad with Andouille Sausage

Side Note:

Where to eat in Asheville with your kiddos :

For some awesome burgers, go to Farm Burgers. I ordered the No. 4 and the Jade Foothills IPA. Quite delectable.

Hole Doughnuts. Probably the best doughnuts I've ever had. Imagine warm, melt-in-your-mouth doughnuts. Need I say more?

Naturally, we had to find a place to have some BBQ, which we sure did at Buxton Hall BBQ. The whole Hog BBQ plate did us in. Make sure you also order the strawberry pie.

We also had to make sure to have some biscuits while in Asheville. And that we did at Biscuit Head. I got the mimosa fried chicken biscuit, which is topped with fried chicken, a poached egg, sweet potato butter and cole slaw. Again, do I need to say more?

We had pizza at All Souls Pizza one night. We really dug the polenta pizza, topped with leeks, sausage, greens and mozzarella. The service not so much.

Vortex doughnuts is another place we had to try. Awesome doughnuts, on the cake-ier side.

And finally, we finished off with Rockys Hot chicken Shack. Yeah baby! This place came in recommended by the East Fork Pottery Store. They make the most beautiful pottery (see the bowl I used for the salad). Anyway, we got there and the line was out the door! It was worth the wait, though. We ordered way too much food. One piece of fried chicken would have sufficed. But no, my belly never listens.

So yeah, this wraps it up... food-wise. If you have any questions, let me know!