Greek Power Salad with Lentils (Printable)

Protein-packed salad featuring lentils, quinoa, chickpeas, and fresh vegetables tossed in zesty Greek vinaigrette.

# What You'll Need:

→ 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

# Step-by-Step Guide:

01 - In a medium saucepan, combine quinoa with 1 cup water. Bring to a boil, reduce heat, cover, and simmer for 12 to 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 to 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 well combined.
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 keeps beautifully in the fridge for days, actually tasting better as the flavors soak in.
  • You get protein, fiber, and crunch all in one bowl without feeling weighed down.
  • The vinaigrette is tangy enough to wake up your taste buds but mellow enough not to overpower.
  • It works as lunch, dinner, or a side dish, and nobody ever guesses how easy it was to make.
02 -
  • Let the quinoa and lentils cool completely before mixing them in, or they'll wilt the fresh vegetables and turn everything warm and sad.
  • Don't overdress the salad at first; you can always add more vinaigrette, but you can't take it back once it's too wet.
  • If you're meal prepping, store the feta separately and add it right before eating so it doesn't get soggy.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking it to bring out a deeper, nuttier flavor.
  • Add a pinch of sumac to the vinaigrette for an authentic Middle Eastern tang that elevates the whole dish.
  • If you like spice, stir in a pinch of red pepper flakes or a few sliced pepperoncini for a little heat.
Go back