LENTIL SALAD
Steps:
- In a large pot of salted boiling water, place the lentils and cook until tender, about 20 minutes. Once cooked, drain the lentils and rinse in cold water to chill. Transfer to a large serving bowl.
- While the lentils are cooking, whisk together the salad dressing ingredients until well combined.
- Add the remaining salad ingredients on top of the lentils.
- When ready to serve, pour the dressing over the salad and gently toss to combine.
Nutrition Facts : Calories 405 kcal, Carbohydrate 48 g, Protein 18 g, Fat 17 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 20 g, Sugar 3 g, ServingSize 1 serving
MEDITERRANEAN STYLE GRAIN BOWLS RECIPE WITH LENTILS AND CHICKPEAS
Power Grain Bowls, prepared Mediterranean-style! Nutrition and protein-packed thanks to a good dose of lentils and chickpeas. The dressing is an absolute must!
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 19
Steps:
- In a non-stick pan or skillet, heat 2tbsp olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and saute on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.
- Add the dressing ingredients to a mason jar. Close the lid tightly, and give it a good shake. Set aside for now (but shake again before using).
- Divide the cooked farro, lentils, and chickpeas equally among four dinner bowls (it'll come to 1/2 cup of each per bowl). Add cooked zucchini, tomatoes, shallots, avocado slices, parsley, and kalamata olives. Season lightly with salt, pepper and more za'atar, if you like. Drizzle a bit of the dressing on top (about 2 tbsp per bowl). Finish with crumbled feta, if you like.
- Serve at room temperature or warm, if farro and pulses were just cooked. It's best to mix the ingredients in each bowl to allow the dressing flavors to infuse. If you have a bit of dressing left, serve it alongside.
Nutrition Facts : ServingSize 1 bowl, Calories 484 calories, Sugar 3.9 g, Sodium 169.6 mg, Fat 34.4 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 40.5 g, Fiber 12.6 g, Protein 9.6 g, Cholesterol 0.3 mg
MEDITERRANEAN CHICKPEA AND LENTIL SALAD
Healthy, fresh and filling, this mediterranean chickpea and lentil salad is perfect for lunch or dinner! With roasted vegetables and a zippy lemon dressing, it's packed with flavor. Gluten free and vegetarian with dairy free and vegan options.
Provided by Ashley / Cook Nourish Bliss
Categories Main Dish
Time 55m
Number Of Ingredients 18
Steps:
- Preheat the oven to 375ºF.
- Add the lentils and the water to a medium saucepan. Bring to a boil then reduce the heat, partially cover with a lid and let simmer gently for about 20 to 25 minutes, until tender but not mushy (if the water evaporates before they are done cooking, add a little more as needed). Drain off any excess water.
- Meanwhile, add the red onion, zucchini and eggplant to a large rimmed baking sheet. Drizzle with the olive oil and then sprinkle with the salt. Toss to combine then spread in an even layer.
- Bake for about 15 minutes, stirring once halfway through, until tender. Transfer to a large bowl.
- Add the chickpeas and drained tomatoes to the bowl. When the lentils are done cooking, add them to the same bowl.
- In a small bowl, whisk together the lemon juice, honey, vinegar, salt, oregano and pepper. Add in the olive oil and whisk vigorously until combined. Pour the dressing into the bowl with the lentils and toss to combine. Add in the feta and fresh parsley and toss again.
- Serve warm or at room temperature.
Nutrition Facts : Calories 323 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 18 grams fat, Fiber 9 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!
Provided by Pooja Mottl
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
- Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
- Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
- Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g
MEDITERRANEAN CHICKPEA SALAD
This pretty chickpea salad comes together quickly. If you can't find juicy, flavorful tomatoes, leave them out, or use halved grape or cherry tomatoes instead.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, salads and dressings, side dish
Time 10m
Yield 6 side dish servings
Number Of Ingredients 14
Steps:
- Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 523 milligrams, Sugar 8 grams
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