Cook the lentils and the chickpeas separately according to the package instructions until al dente and then drain.
In the meantime, wash the cucumber, spring onions and radish. Peel the carrot. Cut the spring onions into fine rings and roughly grate the remaining vegetables with a grater and place in a bowl.
Then squeeze the lemon, mix with olive oil and spices to make a dressing, pour over the salad and mix everything together. Enjoy your meal :)