Lentil Salad Recipe
Add more nutrient-dense salads to your weekly meal plan. This lentil salad recipe is full of vegetables and plant protein for a perfect meal! Served with a lemony tahini dressing.
Servings: 6 Servings
Calories: 461kcal
Ingredients
- 4 cups shredded kale or one large bunch
- 6 cups Romaine lettuce shredded, or one large bunch/head
- 1 large English cucumber sliced in bite sized pieces
- 1 pint grape tomatoes cut in halves
- 1 large red onion sliced thin
- 2 cups red grapes I used small ones; large ones should be cut in halves
- 2 ½ cups cooked brown lentils
- 2 ½ cups cooked red quinoa
- 1 cauliflower cut into florets and roasted
- 30 ounces chickpeas rinsed and drained
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Tahini Dressing
- ¼ cup tahini
- 1 lemon juiced a really big one
- ½ teaspoon salt
- 3 tablespoons apple cider vinegar
- 1 teaspoon cumin
- ½ cup water
Instructions
Roasted Cauliflower
- Preheat the oven to 400 degrees.
- Cut cauliflower into florets.
- Using a baking sheet with a silicone baking mat or parchment paper, lay a single layer of florets on the pan.
- Sprinkle with garlic powder, salt, and pepper.
- Cook for 30 minutes uncovered.
- Remove from the oven and allow to cool.
Salad Assembly
- Fill each bowl or a large platter with shredded kale and Romaine lettuce.
- Then, divide the ingredients among the 6 bowls accordingly, using about ¼ cup of cooked quinoa, lentils, and other ingredients.
- Although you can toss the salad altogether, I rotate adding ingredients, laying them on the platter or in the bowls.
Tahini Dressing
- Add all ingredients to a high-speed blender and blend on high until smooth.
- The dressing will last 7 days in the refrigerator.
- Helpful hint (add the tahini last, so it doesn't stick in the bottom of the blender)
Notes
- Cook lentils following the directions and allow them to cool completely. I LOVE Trader Joe's steamed brown lentils as a shortcut.
- Do not add any cooked ingredients to the salad before the cooked ingredients are cool. To expedite this, I suggest cooking the lentils, cauliflower, and quinoa beforehand.
- You can use a vegetable chopper to expedite food prep.
- Try adding pickled onions instead of raw red onions.
- Do not dress the salad until ready to serve.
- Add walnuts, pecans, or your favorite nuts for added crunch.
- Try tofu feta cheese for added protein and a salty garnish.
- The dressing will last for 5 days in the refrigerator.
Nutrition
Calories: 461kcal | Carbohydrates: 76g | Protein: 24g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 606mg | Potassium: 1791mg | Fiber: 22g | Sugar: 17g | Vitamin A: 15165IU | Vitamin C: 159mg | Calcium: 377mg | Iron: 9mg