Ingredients
Scale
- 1 cup green lentils, cooked and cooled
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1/2 cup crumbled feta cheese (dairy)
- Optional: Grilled Chicken or Chickpeas for extra protein
Instructions
- In a large bowl, combine the cooked lentils, diced cucumber, halved cherry tomatoes, sliced red onion, chopped parsley, and chopped mint.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper.
- Pour the lemon vinaigrette over the lentil mixture and toss gently to combine.
- If desired, crumble feta cheese over the salad before serving. Serve immediately or chill for later.
Notes
For best results, use pre-cooked lentils or cook them ahead of time and let them cool completely before adding to the salad. This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg