Mediterranean Lentil Salad is a practical home-cooking recipe built around familiar ingredients and straightforward steps. Use the guidance below as a draft and adjust the ingredient choices to match the exact dish before publishing.
Ingredients
- 4 cups washed greens or chopped vegetables
- 1 can (15 oz / 425 g) chickpeas or white beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1/2 cup feta or toasted seeds, optional
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper
- Fresh herbs, optional
Instructions
- Wash, dry, and prepare the vegetables. Place them in a large bowl.
- Add drained beans and optional feta or seeds.
- Whisk olive oil, lemon juice or vinegar, Dijon, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Finish with herbs and serve immediately.
Cooking Tips
Cut ingredients into similar sizes for even cooking. Season gradually and taste before serving. Refrigerate leftovers in a sealed container within two hours and use within 3 days. Reheat thoroughly.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days. Reheat thoroughly; add a splash of water or broth if needed.
Recipe Details
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Frequently Asked Questions
Can I prepare it ahead? Prepare and refrigerate chopped ingredients in advance; finish cooking close to serving for best texture.
How should I store leftovers? Refrigerate in a sealed container for up to 3 days.
Can I substitute ingredients? Similar vegetables or proteins may work, but adjust the method and cooking time.