Greek Power Salad (Print View)

Protein-packed salad with lentils, quinoa, chickpeas, and fresh vegetables tossed in zesty Greek vinaigrette.

# Components:

→ Grains & 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 crumbled feta cheese, optional

→ 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

# Directions:

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 set aside to cool.
02 - In a separate saucepan, cover lentils with plenty of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and set aside to cool.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
04 - In a large bowl, combine cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and fresh parsley.
05 - Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
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 holds up beautifully in the fridge for days, getting even better as the flavors soak in.
  • You get a full meal in one bowl without feeling heavy or sluggish afterward.
  • The vinaigrette is so good you'll start putting it on everything else too.
  • It's endlessly flexible, you can toss in whatever vegetables or herbs you have on hand.
02 -
  • Don't add the vinaigrette while the grains are still warm or they'll soak it all up and the salad will taste dry.
  • If your lentils turn to mush, you've overcooked them, start checking them at 15 minutes and drain as soon as they're tender.
  • Slice the red onion as thin as you can or soak it in cold water for five minutes to take the edge off.
  • The feta will get softer and creamier if the salad sits, which is actually a good thing.
03 -
  • Make a double batch of the vinaigrette and keep it in a jar, it's perfect on roasted vegetables or as a marinade.
  • If you want a vegan version, skip the feta or use a plant based alternative, the salad is still incredibly satisfying.
  • For extra richness, toss in a handful of toasted sunflower seeds or pine nuts before serving.
  • Don't be afraid to taste and adjust as you go, every batch needs a slightly different amount of salt or vinegar depending on your ingredients.
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