afoona
Mediterranean Lentil Salad with Parsley and Lemon
Salads

Mediterranean Lentil Salad with Parsley and Lemon

Black lentil salad with fresh vegetables, parsley and lemon dressing - a light, nourishing, protein-rich meal

⏱ 35 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 3 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Cooked chickpeas

  1. 1
    Cook the lentils in a pot with plenty of water about 20 minutes, until completely soft, and drain.
    StovePotColander

For the Salad Dressing

  1. 2
    In a small bowl, whisk the oil, lemon juice, garlic, cumin, paprika, salt and black pepper until smooth.
    Bowl

To assemble

  1. 3
    In a large bowl, mix the lentils with the tomatoes, onion and parsley.
    Bowl
  2. 4
    Pour in the dressing and toss.
  3. 5
    Chill in the fridge for at least 60 minutes before serving.
    Refrigerator
476calories
28 gprotein
63 gcarbs
15 gfat
● protein 23%● carbs 51%● fat 27%

Per serving (220 g), of 4 servings

For the Cooked chickpeas · For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Cooked chickpeas → Dressing → Legume Salad

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