Mediterranean lentil salad with feta
11
- Prep Time15 min
- Total Time15 min
- Makes4 cups
© Royalty-Free/Masterfile
Canned lentils are inexpensive and nutritious and don't require cooking. Whip up this easy salad with a few pantry staples and some fresh veggies.
Ingredients
540-mL can lentils, or chickpeas
2 tbsp freshly squeezed lemon juice
4 tsp olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 pint grape tomatoes, or 1 large tomato
2 roasted red peppers, coarsely chopped
1/4 cup chopped fresh cilantro, mint or basil
1/4 cup finely chopped red onion
1/2 cup crumbled light feta, optional
Instructions
Rinse and drain lentils. In a large bowl, stir lemon juice with oil, cumin, salt and cayenne. Add lentils. Slice grape tomatoes in half or coarsely chop regular tomato. Add to lentils with red peppers, coriander and onion. Crumble in feta. Stir to mix. Serve or refrigerate up to 2 days.
Nutrition (per serving)
Calories 63, Carbohydrates 9.2g, Fat 1.8g, Fibre 2g, Sodium 206mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.