Mediterranean Lentil Salad
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 makes a delicious lunch, side dish, or light dinner.
Servings 8 people
Calories 161kcal
Equipment
- Medium Saucepan
- Large bowl
- Knife
- Cutting Board
- Microplane or fine grater (*Optional)
- Whisk or fork to combine dressing
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)
- ½ 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
- ⅓ cup finely diced shallot or red onion
Instructions
- Add the lentils, water, bay leaf, 1 garlic clove, and 1 teaspoon salt to a medium saucepan. Bring to a simmer over medium heat, then reduce the heat as needed to maintain a very gentle simmer. Cook uncovered for 20 to 30 minutes, until the lentils are tender but still holding their shape. Do not boil aggressively. Drain well and rinse briefly with cool water to stop the cooking process. Discard the bay leaf and garlic.
- While the lentils cook, make the dressing. In a large bowl, finely grate the remaining garlic clove (or finely mince) and whisk together with the olive oil, lemon zest, lemon juice, Dijon mustard, maple syrup, oregano, the remaining teaspoon of salt, and black pepper until smooth and combined.
- Add the lentils to the bowl with the dressing and toss to coat.
- Add the chickpeas, red bell pepper, cucumber, and red onion. Toss gently to combine, then fold in the olives, vegan feta crumbles, and herbs.
- Taste and adjust with additional salt, black pepper, or lemon juice as needed. Serve immediately or chill for 30 minutes before serving for deeper flavor.
Notes
To save time, prep the ingredients while the lentils are cooking.
If you don't have dried lentils, you can use 2 (15-ounce) cans, drained and rinsed. Keep in mind that canned lentils are softer than home-cooked, so the salad will have a more delicate texture.
See the post above for step-by-step photos, extra tips, and FAQs
Nutrition
Serving: 1cup | Calories: 161kcal | Carbohydrates: 18g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 426mg | Potassium: 304mg | Fiber: 8g | Sugar: 3g | Iron: 2mg
