Spring Lentil Salad (vegan)

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Spring Lentil Salad (vegan)

Bright, crisp, and satisfying, this vegan salad recipe is perfect for sunny days. Lentils and chickpeas make it high in protein and fiber, and spring vegetables add color and crunch.

Prep Time15

Total Time15

Course: Main Course, Salad

Cuisine: American

Keyword: lentil salad, smashed chickpea salad, spring

Servings:

Calories: 356kcal

Author: Chelsea Jackle, RDN

Ingredients

Dressing

1 lemon juiced
2 tbsp dijon mustard
¼ cup extra virgin olive oil
1 tsp black pepper
1 tbsp pickled shallots finely diced (optional)

Salad

8 cups mixed greens
15½ oz canned chickpeas rinsed and drained (or about 1.5 cups of cooked chickpeas)
1½ cups cooked lentils cooled
1 cup sliced cucumber
1 cup thinly sliced radishes
1 cup cucumber diced
¼ cup pickled shallots or onions (optional)
½ cup fresh parsley chopped

Instructions

Before you start preparing your salad, make sure your pickled shallots (if you're using them) are prepared and your lentils and chickpeas are cooked, chilled, and ready to go!
Start by adding all of your dressing ingredients to a jar or an airtight container with a lid. Shake vigorously to combine.
Make sure all of your vegetables for the salad are washed and chopped.
Layer salad ingredients in a large serving bowl. Drizzle dressing on top (to taste) and mix until combined. Serve immediately.

Notes

Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
If you don't have time to make pickled shallots (or you forgot) you can use finely diced raw shallots or chives.
Feel free to add veggies with abandon! The exact amounts aren't too important as long as the ingredients are all there.
Leftover storage tip: If you won't be eating the entire salad right after you prepare it, dress each salad individually and store the leftover salad and dressing separately.

Nutrition