Easy Lentil Salad Recipe
This Lentil Salad combines green lentils, chickpeas, cucumbers, roasted red peppers, red onion, and parsley with a simple lemon, olive oil, garlic, and zaatar dressing.
Servings: 4 servings
Ingredients
- 1 cup green 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
Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon zaatar
- ½ teaspoon cumin
- 1 garlic clove pressed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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.
Video
Notes
My Top Tip: Allow the lentils to cool before adding any other ingredients. If they are still warm, they will start to cook and soften the other salad ingredients. When you drain them, rinse them under cold water to cool them quickly and stop the cooking process. Or to cool them super quickly, spread on a sheet pan in an even layer and let sit for a few minutes.
Storage: The undressed salad will keep well covered in the fridge for 3 days.
Nutrition
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
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