5.0 from 3 votes
Lentil Salad with Tahini Dressing
A delicious filling lentil salad with fresh veggies and an addictive tahini lemon dressing. So simple to put together using ready canned or jarred lentils, and an absolute treat!
Prep Time
10 mins
Servings: 6 people
Calories: 77 kcal
Course:
Salad
Cuisine:
Middle Eastern
Ingredients
For the dressing:
- 2 tablespoon Tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoon honey
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin powder
For the salad:
- 1 jar cooked lentils, drained 14.5 oz /400g
- 1 cucumber, diced small
- 1 carrot, diced small
- 1/2 yellow bell pepper, diced small
- handful sliced cherry tomatoes, about a heaped 1/2 cup
- 2 green onions, thinly sliced
- 1/2 cup dill, finely chopped
- 1/2 cup parsley, finely chopped
Instructions
For the dressing:
- Whisk together all the dressing ingredients until smooth and combined. Set aside.
Cup of Yum
For the salad:
- Combine the lentils, cucumber, carrot, bell pepper, tomatoes, green onions, chopped dill and parsley in a serving dish. Toss well to combine.
- Add the dressing to the salad, toss well to combine again and serve immediately.
Notes
- Ingredient notes:
- Lentils: If you want to use dried lentils, you can do that. You just need to cook them until tender but with a little bit of bite so they don't become mushy when you combine with the rest of the ingredients. I used green lentils, and I recommend green or brown. Red/orange lentils may become too mushy.
- Vegan Option: To make this vegan, use maple syrup instead of honey in the dressing.
- Variations: You can add feta cheese, grilled chicken strips, salmon chunks (or canned tuna, cooked quinoa or couscous to bulk this up. You can also add arugula leaves for more greens.
- Making in advance: You can do a lot of prep in advance. You can chop the herbs and veggies and store in an airtight container for up to 2 days in advance.
- You can also make the tahini dressing for the lentil salad a few days in advance and store in a jar or tightly covered. Right before mixing, toss everything together.
- Storing leftovers: It'll last for about 3 days tightly covered in the fridge- although I do prefer storing it without the dressing tossed through if you know you might have leftovers, it'll still be good after dressing.
- What to serve this with: like this as is, as a light but filling lunch. You can also serve this alongside grilled chicken, salmon, or protein of your choice for an even more fulfilling meal.
Nutrition Information
Calories
77kcal
(4%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
210mg
(9%)
Potassium
219mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2523IU
(50%)
Vitamin C
32mg
(36%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 77
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 210mg | 9% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2523IU | 50% |
| Vitamin C | 32mg | 36% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.