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.
Servings 4 servings
Calories 405kcal
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
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