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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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 405 kcal
Course:
Side Dish , Salad
Cuisine:
Mediterranean
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.
Cup of Yum
Notes
- Storage: The undressed salad will keep well covered in the fridge for 3 days.
Nutrition Information
Calories
405kcal
(20%)
Carbohydrates
48g
(16%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
854mg
(36%)
Potassium
794mg
(23%)
Fiber
20g
(80%)
Sugar
3g
(6%)
Vitamin A
510IU
(10%)
Vitamin C
24mg
(27%)
Calcium
102mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 854mg | 36% |
| Potassium | 794mg | 17% |
| Fiber | 20g | 80% |
| Sugar | 3g | 6% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 102mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.