Lentil Salad Recipe: Fresh, Filling, Meal-Prep Friendly With Vegan Option
Lentil Salad is simple, protein-packed from lentils, and loaded with veggies. It’s vegan-friendly if you skip the feta. It’s budget-friendly too, thanks to pantry staples, and full of fiber for steady energy. It’s perfect for meal prep, easy to customize, and even better the next day. If you like healthy food that doesn’t take a lot of time to make, this lentil salad belongs in your rotation.
Why This Lentil Salad Recipe is a Keeper
- High satiety– Lentils offer plant-based protein and fiber, which helps to keep you felling full.
- Texture – Cucumber, radishes, arugula and resh herbs like parsley and mind add a crisp and fresh crunch with a peppery pop.
- Custom-friendly – Make it vegan by skipping the feta cheese, add kalamata olives for a briny twist or avocado for extra creaminess.
- Easy to prepare – Canned lentils save time. You have have this salad on your table in under 30 minutes. And it’s easy for make-ahead meals.
Here’s What You’ll Need
Ingredient List
How to make Lentil Salad
- Rinse canned lentils until water runs clear (or cook and drain), pat them dry so the dressing clings, wash produce, then thinly slice cucumber and radishes, chop parsley and mint, and leave arugula whole or roughly chop for smaller bites.
- In a large serving bowl, combine the lentils, arugula, cucumber, radishes, parsley, mint and pumpkin seeds. Toss gently.
- In a small jar whisk or shake together the vinegars, lemon juice, dijon mustard, and olive oil. Just before serving, pour the dressing over the salad and toss.
- Crumble feta cheese and sprinkle if over the top of the salad and serve.
Lentil Salad Tips and Tricks
- Dry the lentils well so the dressing sticks to the lentils.
- Slice the cucumber and radishes very thin for crisp bites and better texture.
- If making this recipe for meal prepping, add the feta and dressing just before enjoying it.
- Toast the pumpkin seeds in a skillet for extra crunch.
- Prevent soggy cucumbers by patting them dry with a paper towel.
Serving Suggestions
Serve this tasty lentil salad as a main or side dish. It works well with proteins, grains, and dips which makes planning easy.
- Add mild protein like grilled turkey or chicken which pairs well with the tangy dressing.
- Warm pita or flatbread for a Mediterranean touch that turns it into a satisfying lunch.
- Avocado slices or Greek yogurt for a creamy contrast.
How to Store and Keep it Fresh
If you want a make-ahead lentil salad, it will least in an airtight container in the fridge for up to 3 days. For the best texture, keep the feta separate and add it right before serving so that the greens won’t become too soft.
Meal prep tip: Portion into single-serve containers for grab-and-go lunches. Add a squeeze of fresh lemon and a pinch of salt before eating to refresh the flavors. If the salad looks a bit dry on day 3 or 4, drizzle a teaspoon of olive oil to revive your leftover salad.
Food safety check: If you notice an off smell, excess liquid, or slimy greens, it’s time to toss it.
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Salad Dressing Cheat Sheet
Make homemade dressing anytime with this cheat sheet!
Recipe FAQs
Yes, it keeps well for up to 3 days in the fridge. Add the feta cheese and dressing just before serving for the best results.
Yes, as written, it’s gluten-free. Always check labels on vinegars and feta if you’re sensitive.
French lentils or green lentils hold their shape well. Canned lentils are the fastest option and taste great with a bright dressing.
Lentil Salad with Cucumber, Radish and Feta
Ingredients
- 1 14 ounce can lentils rinsed and drained
- 2 cups baby arugula
- 1 English cucumber thinly sliced
- 3 radishes thinly sliced
- 1/2 cup parsley chopped
- 2 tablespoons fresh mint chopped
- 1/4 cup pumpkin seeds
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 ounces feta cheese crumbled
Instructions
- In a large serving bowl, combine 1 14 ounce can lentils (drained), 2 cups baby arugula, 1 English cucumber (sliced thin), 3 radishes, 1/2 cup parsley, 2 tablespoons fresh mint, 1/4 cup pumpkin seeds.
- In a small jar, whisk or shake together 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar. 1 tablespoon extra virgin olive oil
- Crumble the feta cheese on top of the salad and garnish with extra mint leaves if desired.
