Empty My Fridge
Mediterranean Lentil Salad | Heart-Healthy and Packed with Flavor
Ingredients
- Green lentil1 cup
- Canned chickpea1 cup
- Red onion · chopped⅓ cups
- Bell pepper · chopped½ cups
- Cucumber · chopped½ cups
- Black olive · sliced⅓ cups
- Feta cheese¼ cups
- Parsley · chopped2 tbsp
- Extra virgin olive oil3 tbsp
- Lemon1 tbsp
- Dijon mustard1 tsp
- Garlic2 cloves
- Oregano · dried1 tsp
- Salt
- Black pepper
Instructions
- Rinse the lentils in a colander, then put them in a pot with 3 cups (720 ml) of water. Bring to a boil over high heat, cover, and simmer on low until cooked through (about 20 minutes in the creator's test; check the package).
- Drain the lentils, rinse under cold water, shake off excess water, and put them in a large bowl.
- Add the chickpeas, red onion, red bell pepper, cucumber, black olives, feta and parsley to the bowl. Season with salt and pepper and mix gently.
- In a separate bowl, whisk the olive oil, lemon juice, Dijon mustard, grated garlic and oregano. Season with salt and pepper.
- Pour the dressing over the salad and mix gently until well combined. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionCheeseLemonBell pepperRed onionCucumberChickpea
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