Description
This Mediterranean lentil salad is vegan, protein packed, and ideal for meal prep with crisp vegetables and a creamy tahini dressing.
Ingredients
Scale
- 1 cup dried brown or green lentils
- 1 cup diced cucumber
- 1 cup halved grape or cherry tomatoes
- 1/2 cup sliced pepperoncini
- 1/4 cup sliced almonds
- 1/3 cup chopped parsley or cilantro
- 1/3 cup tahini
- 3 tablespoons balsamic vinegar
- 1/4 cup water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons maple syrup
Instructions
- Cook lentils according to package directions and let cool.
- Whisk together all dressing ingredients until smooth.
- Add lentils and remaining salad ingredients to a large bowl.
- Toss with half the dressing and add more as desired.
- Serve immediately or chill before serving.
Notes
- Use green, brown, or black lentils for best texture.
- Avoid red lentils as they become too soft.
- Add leafy greens if desired for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 243
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg