Go Back
+ servings
Large bowl of lentil salad made with chickpeas
Print Pin
5 from 162 votes

Lentil Salad

Simple to make and delicious to eat, this vegan lentil salad is made with fresh ingredients and makes for a really versatile side dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 405kcal
Author Yumna Jawad


  • 1 cup small green whole lentils
  • 1 15 ounce can chickpeas rinsed and drained
  • 1-2 Persian cucumbers small diced
  • ½ cup roasted red peppers small diced
  • ½ cup red onion small diced
  • ¼ cup fresh parsley chopped



  • In a large pot of salted boiling water, place the lentils and cook until tender, about 20 minutes. Once cooked, drain the lentils and rinse in cold water to chill. Transfer to a large serving bowl.
  • While the lentils are cooking, whisk together the salad dressing ingredients until well combined.
  • Add the remaining salad ingredients on top of the lentils.
  • When ready to serve, pour the dressing over the salad and gently toss to combine.



Storage: The undressed salad will keep well covered in the fridge for 3 days. 


Calories: 405kcal | Carbohydrates: 48g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Sodium: 854mg | Potassium: 794mg | Fiber: 20g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 24mg | Calcium: 102mg | Iron: 6mg