Greek Power Salad (Print Version)

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

# What You'll Need:

→ 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 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

# How to Make It:

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, then 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 the 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 meld.

# Additional Tips::

01 -
  • It holds up beautifully in the fridge for days, getting more flavorful as it sits.
  • Packed with plant protein and fiber, it keeps you satisfied without the afternoon slump.
  • You can toss in whatever vegetables you have on hand and it still tastes vibrant and fresh.
  • The Greek vinaigrette is so good you will want to drizzle it on everything else too.
02 -
  • Let the quinoa and lentils cool completely before adding them to the salad or they will wilt the vegetables and make everything soggy.
  • The vinaigrette tastes sharp at first but mellows beautifully after a few hours, so don't panic if it seems too tangy right away.
  • If you are meal prepping, store the feta separately and add it just before eating so it stays creamy and doesn't get mushy.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a nutty flavor that makes the whole salad richer.
  • If you want the red onion to be milder, soak the slices in cold water for 10 minutes before adding them to the salad.
  • Make a double batch of the vinaigrette and keep it in a jar, it stays fresh for a week and works on any salad or roasted vegetables.
Go Back