Mediterranean Lentil Salad | Heart-Healthy and Packed with Flavor

This Mediterranean lentil salad is what honest home cooking is all about. It’s made with simple heart-healthy ingredients, effortless to put together, and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish white wine for a great meal.

To make this recipe, I used dried green lentils. You can use other types of lentils if you like. Either way, make sure to check the package instructions; that way you get your cooking times right on the money. You can also use canned lentils to make this recipe even easier.

What truly flavors this dish is the olive oil. Make sure to use the good stuff here. As it makes all the difference. If you want to add a little heat to the salad, a dash of crushed red pepper flakes will do the trick.

TIPS & TRICKS to Make this Recipe: You can serve this lentil salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Mediterranean Lentil Salad

5 from 3 votes

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Mediterranean Lentil Salad

Course Main Course, Salad

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 357 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 cup uncooked green lentils 190 grams
• 1 cup canned chickpeas 7 oz / 165 grams
• 1/3 cup chopped red onion 50 grams
• 1/2 cup chopped red bell pepper 75 grams
• 1/2 cup chopped English cucumber 75 grams
• 1/3 cup sliced black olives 40 grams
• 1/4 cup crumbled feta cheese 35 grams
• 2 tbsp chopped parsley 8 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp lemon juice 15 ml
• 1 tsp dijon mustard 5 grams
• 2 cloves garlic (finely grated)
• 1 tsp dried oregano 1 gram
• sea salt & black pepper

Instructions

1. Add the lentils into a colander and rinse under water, then transfer into a stock pot, add in 3 cups water (720 ml), and heat with a high heat, once it comes to a boil, place a lid on the pan and lower to a low heat, simmer until the lentils are cooked through (check package instructions, mine took 20 minutes), then drain the lentils into a colander and rinse under cold water, shake off any excess water, and add the lentils into a large bowl

2. Add the chickpeas into the bowl with the lentils, along with the chopped red onion, chopped red bell pepper, chopped cucumber, sliced black olives, crumbled feta cheese, chopped parsley, and season with salt & pepper, gently mix together

3. Add the olive oil into a separate bowl, along with the lemon juice, dijon mustard, grated garlic, dried oregano, and season with salt & pepper, whisk together

4. Pour the dressing over the salad and gently mix together until well mixed, serve at room temperature or even chilled, the salad will hold for up to 3 to 4 days in the fridge, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Mediterranean Lentil Salad

Amount Per Serving

Calories 357 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 8mg3%

Sodium 416mg18%

Potassium 635mg18%

Carbohydrates 39g13%

Fiber 18g75%

Sugar 3g3%

Protein 17g34%

Vitamin A 884IU18%

Vitamin C 32mg39%

Calcium 114mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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