Greek Power Salad with Lentils (Printable)

A vibrant, protein-packed salad featuring lentils, quinoa, chickpeas, and fresh vegetables with zesty Greek vinaigrette.

# What You’ll Need:

→ Grains & Legumes

01 - 1/2 cup uncooked quinoa, rinsed
02 - 1/2 cup dried green or brown lentils, rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 red onion, thinly sliced
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup feta cheese, crumbled (optional)

→ Greek Vinaigrette

11 - 1/4 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a medium saucepan, combine quinoa with 1 cup water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and let cool.
02 - In a separate saucepan, cover lentils with plenty of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and let cool.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified.
04 - In a large bowl, combine cooked quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
05 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
06 - Top with crumbled feta cheese if desired. Serve immediately or refrigerate for up to 3 days to allow flavors to meld.

# Expert Tips:

01 -
  • It holds up beautifully in the fridge for days, getting even better as the flavors soak in.
  • You can eat it cold, room temperature, or slightly warmed, and it tastes fantastic every way.
  • It's filling enough to be a full meal but light enough that you won't feel weighed down afterward.
  • Everything comes together in one bowl with minimal cleanup and no fussy techniques.
02 -
  • Let the quinoa and lentils cool completely before mixing them with the vegetables or the heat will make everything wilted and sad.
  • Don't overdress the salad all at once, add most of the vinaigrette and toss, then taste and add more if needed.
  • If you're making this ahead, keep the feta separate and add it just before serving so it stays creamy and doesn't get soggy.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking it to bring out a nutty flavor that makes a subtle but noticeable difference.
  • If your lentils are old, they take forever to cook, so check the date on the bag and use fresher ones when you can.
  • Taste the salad after it sits for a bit, grains absorb dressing over time so you might want to add a splash more vinegar or a drizzle of olive oil before serving leftovers.
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