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Healthy Lentil Salad topped with crumbled Feta cheese and fresh vegetables

Lentil Salad with Feta

A vibrant and flavorful Lentil Salad with Feta, packed with nutritious ingredients and perfect for any occasion.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans canned lentils, rinsed and drained
  • 1 cup dates, chopped
  • 1 medium cucumber, diced
  • 3/4 cup fresh mint, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup red onion, diced
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup pistachios, roughly chopped
  • 1 medium lemon, zest of one
Dressing Ingredients
  • 1/3 cup olive oil slowly drizzled
  • 1 large lemon, juice of
  • 1 medium garlic clove, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper, to taste

Method
 

Preparation
  1. Start by draining and rinsing the canned lentils under cold water. Shake off any extra moisture and place the lentils in a large mixing bowl.
  2. In the same bowl, add the chopped dates, diced cucumber, chopped mint, chopped parsley, diced red onion, crumbled feta, pistachios, and lemon zest.
  3. In a small bowl, mix together the lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper. Whisk to combine, then slowly drizzle in the olive oil while whisking until the dressing is smooth.
  4. Pour the dressing over the lentil mixture and gently toss everything together until well coated.
  5. Cover the bowl and refrigerate the salad for at least 30 minutes so the flavors can meld together.
Serving
  1. Before serving, taste and adjust seasoning if necessary. Enjoy chilled or at room temperature, either as a salad or with tortilla chips.

Notes

Store any leftover lentil salad in an airtight container in the refrigerator for about 3 days. The flavors deepen over time but the cucumber might lose its crunch.