This chickpea and lentil salad with feta is easy to throw together. Perfect on its own as a main dish or pair with grilled salmon for a healthy meal.
Lately I have been trying to pack my lunch for work. I work in a very busy area full of restaurants - fast food, fast casual, fancy expense report type places.......I find myself spending more money than I want, and eating too big portions or food that just isn't healthy.
So Sunday nights have become my meal prep time. I love to cook up a couple pieces of salmon or tuna, divvy out some hummus and veggies, and make this chickpea and lentil salad with feta.
This salad is a twist on a traditional Greek salad. A true traditional Greek salad contains no lettuce - it's simply a combination of ingredients like cucumbers, tomatoes, and feta cheese.
This version adds both chickpeas and lentils for some protein. However, if you really have your heart set on what we Americans know as salad, feel free to substitute some spinach or romaine for the lentils, the chickpeas, or both. But just know that salad will wilt after a few days and both lentils and chickpeas hold their textures well for a week.
You may also like:
Houstons Kale Salad with Peanut Dressing
Blueberry and Fig Quinoa Salad
Chickpea and Lentil Salad with Feta
This chickpea and lentil salad with feta is easy to throw together. Perfect on its own as a main dish or pair with grilled salmon for a healthy meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cup cooked lentils
- 1 - 15 ounce can chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup quartered cherry tomatoes
- ⅓ cup chopped parsley
- ¼ cup finely minced red onion
- 1 cup crumbled feta cheese, divided
Instructions
In a small bowl whisk together the oil, vinegar, garlic powder, salt, and pepper.
In a large bowl add the lentils, chickpeas, cucumber, tomatoes, parsley, onions, and half the feta. Toss to combine.
Drizzle the vinaigrette over the lentil mix and toss to coat.
Divide among 4 serving plates and sprinkle remaining feta before serving.