Easy Summer Chopped Lentil Salad
An absolutely addicting salad that makes great leftovers (if you even have any)!
Servings 8
Calories 464kcal
Cost $19
Equipment
- 1 vegetable chopper optional
- 1 salad bowl
Ingredients
Salad
- 2 cups brown lentils cooked
- 2 cups wild rice cooked
- 1 cup snap peas thinly sliced
- 2 cups cherry tomatoes quartered
- 1 red bell pepper diced
- ½ cup scallions sliced
- ¾ cup feta crumbled vegan
- ½ cup parsley finely chopped
- ½ cup radishes finely diced
- ¼ cup pumpkin seeds
Vinaigrette
- ⅓ cup olive oil extra virgin
- 3 tablespoon vinegar sherry red wine
- ½ lemon juiced
- 1 teaspoon Dijon mustard
- salt, pepper, & garlic powder to taste
Instructions
- Cook the wild rice and brown lentils if needed.
- While the rice and lentils cool, chop all of the vegetables and set aside.
- To a large salad bowl, add all of the salad ingredients.
- In a small jar, add the salad dressing ingredients and use a hand-whisk to blend until combined.
- Pour dressing over the salad and toss well to combine. Serve and enjoy!
Notes
- To save time, buy pre-cooked lentils (canned or refrigerated) and microwave rice.
- I use a veggie chopper to make chopping quicker, easier, and ensure the veggies are all the same size. You can also just hand chop them with a knife.
- Be sure your wild rice and lentils are mostly cooled. You don’t want to mix the salad when they’re hot! This is a cold salad.
Nutrition
Calories: 464kcal | Carbohydrates: 64g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 185mg | Potassium: 857mg | Fiber: 19g | Sugar: 5g | Vitamin A: 1248IU | Vitamin C: 48mg | Calcium: 130mg | Iron: 6mg
