Rinse the lentils in cold water, ensuring they are clean. Combine the rinsed lentils with the halved garlic clove and enough water to cover them in a pot. Boil for 30 minutes until tender, maintaining a gentle simmer.

Whisk together the dressing in a bowl: combine olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, pressed garlic, salt, and pepper. Mix well until everything is emulsified and creamy.

Drain the cooked lentils, discarding the garlic clove. In a large mixing bowl, gently combine the lentils, canned chickpeas, sliced radishes, fresh herbs, diced avocado, and crumbled cheese.

Pour the homemade dressing over the salad and toss everything together until well coated. Serve on a mound of leafy greens.