Empty My Fridge
Mediterranean Lentil Salad
Ingredientes
- Green lentil1 xícara
- Canned chickpea1 xícara
- Red onion · chopped⅓ xícara
- Bell pepper · chopped½ xícara
- Cucumber · chopped½ xícara
- Black olive · sliced⅓ xícara
- Queijo feta¼ xícara
- Parsley · chopped2 colheres de sopa
- Extra virgin olive oil3 colheres de sopa
- Lemon1 colher de sopa
- Dijon mustard1 colher de chá
- Garlic2 dentes
- Orégano · dried1 colher de chá
- Salt
- Black pepper
Modo de preparo
- 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.
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