Mediterranean Lentil Salad (vegan, gluten-free)
Made with mostly pantry ingredients, all you need is 15-minutes to whip up this nutritious lentil salad!
Servings: 3
Calories: 292kcal
Ingredients
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt & pepper more/less to taste
- 2 15-ounce canned lentils drained and rinsed (brown or green)
- 1 cucumber finely chopped
- ½ red onion finely chopped
- ½ cup green olives pitted and chopped
- ½ cup flat leaf parsley finely chopped
- 8 ounces cherry or grape tomatoes sliced in half
Instructions
- In a large bowl, combine the olive oil, vinegar, lemon juice, mustard, dried oregano, salt & pepper. Whisk together.
- To the same bowl, add the lentils, cucumber, red onion, olives, tomatoes and parsley. Stir until evenly coated with dressing. Seal and refrigerate until ready to serve. Leftovers will keep for 3-5 days.
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 292kcal | Carbohydrates: 33g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 420mg | Potassium: 446mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 6mg