Greek Power Salad with Lentils (Printable View)

Vibrant protein-packed salad with lentils, quinoa, chickpeas, and fresh vegetables in Greek vinaigrette.

# Ingredient List:

→ Grains & 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

# How to Make:

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 let cool.
02 - In a separate saucepan, cover lentils with plenty of water. Bring to a boil, then reduce heat and simmer for 15–20 minutes until tender but not mushy. Drain and let 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 cooked quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
05 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
06 - Top with crumbled feta cheese if using. Serve immediately or refrigerate for up to 3 days to allow flavors to meld.

# Expert Tips:

01 -
  • It tastes better the next day, which means lunch is already handled when you're too tired to think.
  • Every bite feels substantial without that heavy, sluggish feeling some grain salads leave behind.
  • You can toss in whatever vegetables are starting to wilt in your crisper drawer and it still works.
  • The vinaigrette clings to every grain and legume, so you're never chasing flavor around the bowl.
02 -
  • Let the quinoa and lentils cool completely before mixing, or the heat will wilt the vegetables and turn everything sad and limp.
  • Dress the salad at least 30 minutes before serving if you have time; the grains soak up the vinaigrette and the flavors deepen in a way that makes it taste like you worked much harder than you did.
  • 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; it adds a subtle nutty flavor that makes the whole salad taste more complex.
  • If you're sensitive to raw onion, soak the slices in ice water for 10 minutes, then drain and pat dry before adding them to the salad.
  • Double the vinaigrette and keep the extra in a jar in the fridge; it's perfect for drizzling over roasted vegetables or using as a quick marinade.
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