Greek Power Salad with Lentils (Print)

Protein-packed Mediterranean salad with lentils, quinoa, chickpeas, and fresh veggies in Greek vinaigrette.

# What You'll Need:

→ Grains and Legumes

01 - 1/2 cup uncooked quinoa, rinsed
02 - 1/2 cup dried green or brown lentils, rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 red onion, thinly sliced
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup feta cheese, crumbled (optional)

→ Greek Vinaigrette

11 - 1/4 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a medium saucepan, combine quinoa with 1 cup water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and allow to cool.
02 - In a separate saucepan, cover lentils with ample water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and allow to cool.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified.
04 - In a large bowl, combine cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
05 - Pour vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
06 - Top with crumbled feta cheese if desired. Serve immediately or refrigerate for up to 3 days to allow flavors to develop.

# Expert Advice:

01 -
  • It keeps you genuinely full for hours without that heavy, sluggish feeling other meals leave behind.
  • The flavors actually improve after a day in the fridge, making it perfect for meal prep Sunday.
  • Every bite has different textures and tastes, so you never get bored halfway through the bowl.
  • It travels beautifully to work, picnics, or potlucks without wilting or getting soggy.
02 -
  • Let the quinoa and lentils cool completely before mixing or the heat will wilt the vegetables and turn the salad sad and limp.
  • Make the vinaigrette first and let it sit while you prep everything else, the garlic mellows and the oregano blooms into the oil.
  • Do not skip rinsing the quinoa, the natural coating called saponin tastes like soap and will ruin an otherwise perfect salad.
  • If the salad seems dry after a day in the fridge, drizzle a little more olive oil and vinegar over it before serving.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water to bring out a nutty, deeper flavor.
  • Add a pinch of sumac to the vinaigrette for an extra lemony, tangy brightness that tastes authentically Middle Eastern.
  • If you want the salad to feel more substantial, toss in a handful of toasted pine nuts or slivered almonds for crunch.
  • Double the vinaigrette recipe and keep extra in a jar, it is incredible on roasted vegetables, grain bowls, or as a marinade.
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