Save I threw this together on a Tuesday afternoon when my fridge was half empty and my energy was fully drained. I had leftover lentils from Sunday, a can of chickpeas I kept forgetting about, and a bag of quinoa that had been sitting in the pantry for months. What started as a desperate attempt to avoid ordering takeout turned into one of those meals that made me sit up straighter at the table. The colors alone woke me up.
I made this for a potluck once and watched people go back for seconds before the main course even came out. Someone asked if I catered it, which made me laugh because Id literally assembled it in under ten minutes after cooking the grains earlier that morning. A friend who swore she hated lentils scraped her bowl clean and texted me two days later asking for the recipe. That felt better than any compliment.
Ingredients
- Quinoa: Rinse it well or it tastes bitter, a lesson I learned the soapy way. It cooks fast and adds a nutty flavor that makes the salad feel more complete.
- Lentils: Green or brown hold their shape better than red, which turn mushy. Dont skip the rinse, and cook them until just tender, not falling apart.
- Chickpeas: Canned saves so much time, just drain and rinse off that starchy liquid. If you want them crispy, pat them dry and toss them in a hot pan for a few minutes.
- Cherry tomatoes: Halving them releases their juice into the salad, which mixes with the vinaigrette and makes everything taste brighter.
- Cucumber: I like the crunch it adds, plus it cools down the acidity from the vinegar.
- Red bell pepper: Sweet and crisp, it balances the briny olives and adds another layer of color.
- Red onion: Slice it thin so it doesnt overpower, or soak the slices in cold water for five minutes to mellow the bite.
- Kalamata olives: Their salty richness is essential, not optional. Buy them pitted unless you enjoy the surprise crunch of a pit you missed.
- Parsley: Fresh is key here, it brightens everything and makes the salad taste alive instead of like a grain bowl from a sad cafe.
- Feta cheese: Creamy, tangy, perfect. Leave it out for vegan friends, but if youre keeping it, get a block and crumble it yourself for better texture.
- Olive oil: Use extra virgin, the flavor matters in a simple vinaigrette. Cheap oil tastes flat.
- Red wine vinegar: Sharp and a little fruity, it cuts through the richness of the olive oil and makes the whole salad sing.
- Dijon mustard: This is what makes the vinaigrette cling to everything instead of pooling at the bottom of the bowl.
- Garlic: Mince it fine or it floats around in chunks. One clove is enough, more and it takes over.
- Dried oregano: A little goes a long way. It smells like every Greek restaurant Ive ever loved.
- Sea salt and black pepper: Taste as you go, the olives and feta add salt, so start light.
Instructions
- Cook the quinoa:
- Combine quinoa with 1 cup water in a medium saucepan and bring it to a boil. Reduce the heat, cover, and let it simmer for 12 to 15 minutes until the water disappears and the grains look fluffy and open.
- Cook the lentils:
- Cover the lentils with plenty of water in a separate saucepan, bring to a boil, then lower the heat and simmer for 15 to 20 minutes until theyre tender but still hold their shape. Drain them well and let them cool so they dont wilt the vegetables.
- Make the vinaigrette:
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl until it looks smooth and emulsified. Taste it and adjust the salt or vinegar if it needs more punch.
- Assemble the salad:
- Toss the cooled quinoa, lentils, chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, and parsley together in a large bowl. Pour the vinaigrette over everything and toss gently until each ingredient is lightly coated.
- Finish and serve:
- Scatter the crumbled feta on top if youre using it. Serve it right away or cover and refrigerate for up to three days, the flavors get even better as they sit.
Save This salad became my answer to every picnic invitation, every what should I bring for lunch question, every night I was too tired to think. It doesnt ask much of you, but it gives back in flavor, texture, and that quiet satisfaction of eating something that makes you feel good hours later. Ive packed it in jars, piled it on plates, and eaten it straight from the bowl standing at the counter. It works every time.
Make It Your Own
Ive added grilled chicken when I needed more protein, tossed in roasted chickpeas for crunch, and swapped the red wine vinegar for lemon juice on days when I wanted it brighter. Sometimes I throw in a handful of arugula or spinach to stretch it further. You can make it vegan by skipping the feta or add grilled shrimp if youre feeding someone who thinks salad isnt a real meal. The base is flexible enough to handle whatever your week throws at it.
How to Store It
This salad keeps beautifully in the fridge for up to three days, which is rare for something with fresh vegetables. Store it in an airtight container and give it a quick toss before serving since the dressing settles. If youre making it ahead for meal prep, keep the feta separate and add it just before eating so it stays creamy instead of soggy. The flavors deepen overnight, so day two is often better than day one.
Serving Suggestions
Ive served this alongside grilled lamb, stuffed into warm pita pockets, and eaten it cold straight from the fridge at midnight. It works as a side dish at a barbecue or as the main event with a hunk of crusty bread. On hot days, I like it chilled with a glass of cold white wine. On cooler nights, it pairs well with roasted vegetables or a simple soup.
- Serve it with warm pita bread or flatbread for scooping.
- Pair it with grilled chicken, lamb, or fish for a fuller meal.
- Add a dollop of hummus or tzatziki on the side for extra creaminess.
Save This is one of those recipes that proves healthy food doesnt have to be boring or complicated. Make it once and youll understand why it stays in rotation.
Common Questions
- → Can I make this salad ahead of time?
Yes, this salad actually improves after a few hours. You can prepare it up to 3 days in advance and store it covered in the refrigerator. The flavors meld together beautifully, making it perfect for meal prep.
- → How do I cook quinoa and lentils perfectly?
Cook quinoa in a 1:2 ratio with water (1 cup quinoa to 2 cups water) for 12-15 minutes. For lentils, simmer them in plenty of water for 15-20 minutes until tender but not mushy. Both should be fully cooled before assembling the salad.
- → Is this salad suitable for vegan diets?
Absolutely. Simply omit the feta cheese or substitute it with a plant-based alternative. The salad is naturally packed with plant-based proteins from quinoa, lentils, and chickpeas, making it filling and nutritious for vegans.
- → What modifications can I make to customize it?
You can add grilled chicken or shrimp for extra protein, swap red wine vinegar for fresh lemon juice for a citrusy flavor, or include other vegetables like spinach or artichoke hearts. Serve alongside warm pita bread or as a side to grilled meats.
- → What allergens should I be aware of?
This salad contains dairy from the feta cheese, which you can omit. The vinaigrette contains mustard. Additionally, chickpeas may be processed in facilities with other common allergens, so always check product labels if you have sensitivities.
- → How much protein does one serving provide?
Each serving contains approximately 15g of protein, primarily from the combination of quinoa, lentils, and chickpeas. Adding grilled chicken or shrimp can increase the protein content significantly if desired.