Mediterranean Lentil Salad

Name: Mediterranean Lentil Salad
Total time: 30 min
Ingredients: 1 cup dry green lentils (, rinsed and picked through (see note)); 4 cups water; 1 bay leaf ((*optional)); 2 peeled garlic cloves (, divided); 2 teaspoons kosher salt (divided, plus more to taste); 4 tablespoons extra virgin olive oil; Zest of one lemon ((zest before juicing lemon)); 2 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons maple syrup ((sub agave)); 1 teaspoon dried oregano ((sub Italian seasoning)); 1/2 teaspoon freshly ground black pepper (, plus more to taste); 1 (15-ounce) can chickpeas (, drained and rinsed); 1 cup diced red bell pepper; 1 cup diced English cucumber; 1/3 cup finely diced shallot (or red onion)

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This Mediterranean Lentil Salad is fresh, satisfying, and loaded with protein and fiber. It's brimming with crisp veggies, tender lentils, and hearty chickpeas, all tossed in a simple lemony dressing. It's easy to make, holds up well in the fridge, and comes together in just 30 minutes or less.

overhead view of a fully assembled lentil salad in a serving bowl.

I love making salads that don't wilt or get soggy after a day in the refrigerator, and this Lentil Salad is one of them. The lentils stay firm, the vegetables keep their crunch, and the flavors get even better after a little time in the fridge.

If you've enjoyed my edamame salad, soba noodle salad, or three bean salad, I think you'll love this one too. Like those recipes, it's hearty enough for lunch but also makes a great side dish for just about any meal.

Why you'll love this Lentil Salad

Simple ingredients - Everything in this salad is easy to find, yet it tastes anything but ordinary.
Protein and fiber-rich - The lentils and chickpeas make this salad hearty and satisfying.
Perfect for meal prep - This salad holds up beautifully in the refrigerator and travels well, making it a great option for make-ahead lunches, picnics, potlucks, or barbecues.

Ingredients Needed

Green Lentils: Stay firm after cooking, making them ideal for salad. French green lentils (Lentilles du Puy) work if you want an even firmer texture. Brown lentils can work, but soften more, creating a less defined texture.
Bay Leaf: If you don't have one, leave it out rather than substituting.
Garlic: Fresh is best, but jarred garlic or ½ teaspoon garlic powder will work in a pinch.
Extra Virgin Olive Oil: A good-quality oil adds depth and flavor. Avocado oil can be substituted, but the dressing will be milder.
Lemon Juice + Zest: Zest adds fresh citrus flavor and aroma without extra acidity. Bottled lemon juice works, but fresh lemon and zest will give the tastiest results.
Dijon Mustard: Whole grain mustard can work if needed.
Maple Syrup: Balances the tanginess of the lemon and mustard. Agave works well, too.
Oregano: If substituting, try Italian seasoning or thyme.
Castelvetrano Olives: Their mild, buttery flavor complements the salad well. Kalamata olives can be substituted for a bolder, saltier flavor.
English Cucumbers: They stay crisp and have fewer seeds, helping prevent excess moisture. Persian cucumbers are another great option.
Fresh Mint: If you are unsure about mint, start with a small amount. Fresh dill or basil can also work.
Vegan Feta: Adds a creamy, salty contrast to the lentils and crisp vegetables. You can also use shredded cheese or homemade tofu feta.

How to make Mediterranean Lentil Salad

A 4 photo collage displaying how to cook and drain legumes, then making the dressing.

To a medium saucepan, add the lentils, water, bay leaf, garlic, and salt. Bring to a simmer over medium heat, then reduce heat to maintain a mild simmer. Cook for 20-30 minutes, until they are tender but still holding their shape.
Drain well and rinse briefly with cool water. Discard the bay leaf and garlic.
In a large bowl, grate the garlic and whisk with the oil, zest, lemon juice, Dijon mustard, maple syrup, oregano, salt, and black pepper.
Add lentils to the bowl and toss with the dressing.

A 3 photo collage displaying how to add and toss the fresh ingredients.

Add the bell pepper, cucumber, chickpeas, and onion. Toss to combine
Now fold in the olives, vegan feta, and herbs.
Adjust seasoning if needed. Serve immediately or chill for 30 minutes before serving to let the flavors marinate.

FAQs

How long does it last in the refrigerator?

Stored in an airtight container, this salad will keep well for up to 4 days. Brighten leftovers with a drizzle of olive oil and fresh lemon juice to revive the flavors. Leftovers work well stuffed into pita bread, wrapped in lavash, or spooned over greens an easy second meal.

Can I add other vegetables or toppings?

Definitely. Cherry tomatoes, artichoke hearts, celery, radishes, or diced avocado would all work well in this salad. For a little crunch, add chopped almonds or pistachios right before serving.

Why are my lentils mushy?

Lentils can turn mushy if they're overcooked or boiled too aggressively. Keep them at a gentle simmer and start checking for doneness toward the end of cooking. For more consistent results, soak them overnight first. The next day, drain and rinse, then simmer with salt, garlic, and bay leaf for just 7 to 8 minutes. This shortens the cooking time and helps them cook more evenly while maintaining their shape.

What can I serve with lentil salad?

This salad is hearty on its own, but pairs well with grilled tofu, roasted vegetables, crusty bread, veggie burgers, or falafel. Turn it into a grain bowl by serving it over quinoa, farro, or couscous for a more filling meal.

Can I make this ahead of time?

Yes. Just reserve the parsley and mint until just before serving to keep their flavor fresh and vibrant. Also, freshen it up with a squeeze of lemon juice and a drizzle of oil before serving.

overhead view of a fully assembled lentil salad in a serving bowl and small plate with a fork on the side.

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