Greek Power Salad (Printer View)

Protein-rich salad with lentils, quinoa, chickpeas, and fresh vegetables tossed in Greek vinaigrette. Vegetarian and gluten-free.

# What You'll Need:

→ Grains and 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

# Method Steps:

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 allow to cool.
02 - In a separate saucepan, cover lentils with plenty of water. Bring to a boil, reduce heat, and simmer for 15-20 minutes until tender but not mushy. Drain and allow to 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 vinaigrette over 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 develop.

# Expert Advice:

01 -
  • It tastes better the next day, which means you can make it once and eat well all week without thinking.
  • Every bite feels like youre doing something good for your body without any of the sad diet food vibes.
  • The textures keep it interesting, crunchy, creamy, tender, chewy, all in one bowl.
  • It works as a side dish or a full meal depending on how hungry you are or who youre feeding.
02 -
  • Let the quinoa and lentils cool completely before mixing them in, or theyll steam the vegetables into a soggy mess.
  • Dress the salad right before serving if you want maximum crunch, or dress it an hour ahead if you prefer the flavors to blend.
  • Dont skip rinsing the quinoa, it has a natural coating that tastes bitter and soapy if you leave it on.
  • If the salad tastes flat after a day in the fridge, add a squeeze of lemon or a splash more vinegar to wake it up.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking it, the nutty flavor becomes even more pronounced.
  • If you want the chickpeas crispy, pat them dry and roast them at 400°F for 20 minutes before adding them to the salad.
  • Double the vinaigrette recipe and keep the extra in a jar, it lasts a week in the fridge and works on almost any salad or roasted vegetables.
  • Taste the salad after it sits for a few minutes, the vegetables release water and can dilute the dressing, so you might need a pinch more salt or a splash more vinegar.
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