Mediterranean Lentil Salad
by: claire cary
This Mediterranean lentil salad is vegan, packed with protein and perfect for meal prep. This healthy salad is filled with crisp veggies and topped with a creamy tahini dressing.
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6
Ingredients
Salad
- 1 cup dried brown or green lentils
- 1 cup diced cucumber
- 1 cup halved grape or cherry tomatoes
- ½ cup sliced pepperoncini
- ¼ cup sliced almonds
- ⅓ cup chopped parsley or cilantro
Dressing
Instructions
- Cook the lentils according to package instructions and set aside to cool.
- Whisk together all ingredients for the dressing and set aside.
- Add all ingredients for the salad, including the cooled lentils to a large mixing bowl.
- Toss with half the dressing, then add more as desired. It makes quite a bit of dressing, so you likely won't need all of it, but depends on your preference!
- I like to add in a few large handfuls of arugula or another leafy green, but this is totally optional.
- Serve as is or with your choice of protein and enjoy!
Notes
You can use green, brown or black lentils here. I do not recommend red lentils since they are very mushy when cooked and don't hold their shape well.
Serving: 1cup / Calories: 243kcal / Carbohydrates: 28g / Protein: 14g / Fat: 9g / Fiber: 12g / Sugar: 5g
