Description
This Loaded Lentil Salad is packed with flavor and protein! Lentils are nutritional powerhouses and this salad is great for keeping you fueled all day long. This hearty recipe can be served on its own, or enjoyed with crackers or chips. Holiday potlucks are just around the corner and this versatile, vegetarian salad, is a great addition to any table!
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 17.6 oz (100 g) cooked lentils (about 2 cups)*
- 1/2 cup crumbled feta cheese
- 1/2 cup diced celery
- 1/2 cup grated carrots, or diced carrot
- 1/4 cup diced green olives
- 1/4 cup diced red onion
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley, or cilantro
- Salt and black pepper, to taste
Dressing:
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup tahini
- 1 teaspoon dijon mustard
- 1/2 teaspoon pure maple syrup, or honey
- 1 teaspoon tamari, or soy sauce
- 1–2 cloves garlic, minced or grated
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon fresh minced rosemary
Instructions
- Add all of the dressing ingredients to a large mixing bowl. Whisk together well and then add in the chickpeas and lentils. I like to mix the beans with the dressing and then give everything a little mash. This is optional, but I feel like it helps incorporate the dressing flavors into the salad better.
- Next, add in the celery, onion, green olives, carrots, feta cheese, dried cranberries, walnuts and chopped parsley. Mix everything together well and season with salt and black pepper, to taste.
- Serve this loaded lentil salad by itself or with crackers.
Notes
*I used a box of pre-cooked lentils from Trader Joe’s. You can cook your own lentil or used canned/boxed.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Lunch, Vegetarian
- Method: No Cook
- Cuisine: American
