Have seconds of this protein packed lemony Greek Lentil Salad! Fresh veggies and lentils are combined in a lemony Dijon dressing for a super easy salad that is perfect for healthy lunch or dinner and easy to travel with for potlucks and picnics! Dairy free, egg free, nut free, gluten free, WFPB.
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, lupin, sulfites, and more
This is one of my favorite meals for spring and summertime thanks to the bright lemon dressing and fresh vegetables. No matter if you are vegan or just want to incorporate more meatless Monday options into your menu, you’re gonna love this greek lentil salad.
Made with Mediterranean ingredients like vegan feta, lemons, fresh parsley, red onion, and cucumbers, this cold lentil salad is so easy to prepare!
Packed with protein, iron, and fiber from the lentils, this zesty salad is one you are gonna want second servings of!
Why You’ll Love this Greek Lentil Salad
- Quick and easy to make
- Super healthy full of fiber, protein, iron, and fresh veggies
- Perfect for a side dish or as the main meal with some extra greens
- Super allergy friendly: Dairy free, egg free, nut free, gluten free, and more!
Here is a quick look at what you need to make this lentil salad.
- Lentils: I strongly recommend that you use prepared lentils to make this super easy and convenient. My favorite kind are from Trader Joe’s. You can use dried lentils and cook them yourself as well. Instructions for both are below!
- Vegetables: Cucumber, cherry tomatoes, red onion, and red pepper
- Feta: This is a classic Greek cheese. I also use Trader Joe’s dairy free feta cheese as it is one of the most allergy friendly brands out there, made with potatoes and coconut oil. Use your favorite dairy free feta or your favorite diary feta if you are not avoiding dairy.
- Fresh Parsley: This adds a ton of freshness to the salad. Curly parsley and flat-lead Italian parsley both work interchangeably.
- For the Dressing: Lemon juice, honey (or maple syrup), Dijon mustard, with some onion powder and garlic powder. Add as much salt as you like.
If you are avoiding mustard, you can make this with an equal amount of either olive oil or mayo. Use vegan mayo if needed. It won’t taste exactly the same but will be really close!
Add different herbs: Try this with not only fresh parsley, but also some fresh mint, basil, or oregano.
Add more veggies: My family was divided if we liked this salad with olives or not. I recommend to use Kalamata olives if you want to add some.
Make it vegan: Use maple syrup in place of honey.
For the full instructions, complete with ingredient measurements, please see the recipe card below.
This recipe is really quick to put together!
First up, if you do not have pre-cooked lentils, cook 1 cup of dried lentils according to package instructions. I typically use 1 cup of lentils and boil in 4 cups of water/broth. Cook until most of the water has absorbed and the lentils are soft when you bite down on a few.
Now, it’s time to make the dressing. In a small bowl, combine the lemon juice, dijon mustard, and honey (or maple syrup). Add in the spices and salt to taste. Whisk together to combine and set it aside.
Next up, prep and chop all the veggies. Add them to a large bowl. Then add the cooked and cooled lentils. Finally, pour the dressing over top and mix well.
For the best taste, allow this to sit in the fridge for at least 30 minutes to really allow the flavors to come together.
And that’s it! Serve and enjoy.
I like to use pre-made lentils, like canned lentils, since it makes the prep time of the recipe go down dramatically. Canned lentils tend to hold their shape better than the ones you make at home, which can turn a little mushy on me from time to time. When making lentil soup or lentil sloppy joes, I don’t mind!
As for what color of lentils, use either brown or green lentils. Red lentils, no matter if dried or canned, would be too soft no matter what.
You can serve it either way, however, I prefer this salad cold. In fact, the salad actually tastes better the longer it rests in the fridge as the flavors can all meld together.
How to Store
This salad keeps best in the fridge covered in an air-tight container for up to 5 days. That makes it perfect for packing into lunch boxes throughout the week!
- Let the salad sit for a good 30 to 60 minutes after making so that the flavors can all mingle together.
- This dressing is amazing on more things than just these lentils! Try it on a fresh greens salad or other pasta salads.
- This is a great salad to meal prep for the week since the lentils taste better the longer they all mingle in the dressing.
What to Serve with this Lentil Salad
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- mixing bowl
- mixing spoon
- measuring cups
- measuring spoons
- cutting board
- 3 cups lentils
- ⅓ cup red onion
- 4 cucumbers small
- 1 pint Cherry tomatoes
- 1 Red pepper
- ½ cup Parsley fresh
- ¼ cup Feta cheese dairy free
- 5 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 2 tablespoons honey or maple syrup
- Prep the lentils. If you do not have pre-cooked lentils, in a pot on the stove, combine 1 cup of dried lentils with 4 cups of water/stock. Cook on medium-high heat until the water is mostly evaporated and the lentils are soft with no hard texture remaining.
- Make the dressing. In a small bowl, whisk together the lemon juice, dijon mustard, and honey (or maple syrup).
- Prep the veggies. Wash and chop all the vegetables to your preferred size. Add them to a large mixing bowl.
- Mix and serve. Add the cooked and cooled lentils to the large mixing bowl with the vegetables. Pour the dressing over top and mix well. Serve immediately or after chilling. Enjoy!
- Allergy Substitutions
- If you are avoiding mustard, you can make this with an equal amount of either olive oil or mayo. Use vegan mayo if needed. It won’t taste exactly the same but will be really close!
- Add different herbs: Try this with not only fresh parsley, but also some fresh mint, basil, or oregano.
- Add more veggies: My family was divided if we liked this salad with olives or not. I recommend to use Kalamata olives if you want to add some.
- Make it vegan: Use maple syrup in place of honey.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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