This Lentil Chopped Salad is the salad you need for all your summer cookouts. It serves a crowd, it’s filling and nutrient-rich, and it has no leafy greens so it’s hearty enough to travel and withstand sitting dressed in the fridge all week! With a punchy dressing and an abundant amount of feta, this is the salad that will be a hit wherever you take it.
A Crunchy, No-Lettuce Salad You Can Eat All Week
If you’re looking for a hearty side dish that you can make ahead, will feed a crowd without breaking the bank, and goes well with all your summer cookouts, this flavor-packed lentil chopped salad is exactly what you need. It’s refreshing, filling, and full of texture thanks to the earthy lentils, chickpeas, crunchy cabbage, juicy tomatoes and beets. Topped off with a tangy lemon vinaigrette, pistachios, feta, and fresh herbs, it’s both light and filling, and insanely crunchy and delicious.
I especially love how this salad gets better as it sits. The lentils soak up all the bright, herby flavors, making it even more delicious the next day. It travels like a dream, too, so it’s an excellent side dish for meal prep, summer picnics, potlucks, or packed lunches.
Even better? This lentil chopped salad is high in protein and fibre and a great way to add more plant-based meals to your week. Serve it warm, chilled, or however you like—just don’t forget the final squeeze of lemon before digging in.
Key Ingredients
- Lentils: I absolutely love cooking with lentils. They’re not only delicious, but also packed with fiber and plant-based protein. For this salad, stick with green lentils or French green lentils (also known as lentilles du Puy). Brown or red lentils tend to be too soft and will fall apart in this recipe. I highly recommend starting with dried lentils—they cook in just about 20 minutes and have a much better texture and flavor than canned. Plus, cooking your own is far more affordable and they keep beautifully in the fridge for several days.
- Cabbage: Crunchy and refreshing, cabbage is so good and so good for you. You may think cabbage is an odd combination with lentils but it’s actually super delicious here. I used green cabbage but red cabbage would also be great.
- Beets: So polarizing, I know, but I absolutely love them and they add a nice sweetness and heft to the salad. Feel free to omit them if you don’t like them. And here is my best tip: buy pre-cooked beets! Have you tried them? I am new to this marvel and it has been truly life-changing. They come vacuum-packed and last forever. Love Beets brand is delicious and organic and I buy this 3-pack from Costco but you can find other brands at most well-stocked supermarkets.
- Herbs: Fresh herbs give this salad a bright, refreshing lift. I like to use both parsley and mint but you can use just parsley if you aren’t a fan of mint, or vice-versa.
- Vinaigrette: Lentils are very earthy so I like to use a very tangy vinaigrette. I use both red wine vinegar and lemon juice and I find it delicious. You will also need Dijon, honey, olive oil, salt and pepper.
Variations
- Make It Vegan —> This is a vegetarian chopped salad but if you need it to be completely plant-based, simply omit the feta cheese, or use a plant-based feta.
- Hate Beets? Omit them or use chopped dates, cranberries, or raisins for a similar sweet note.
- Make It A Greek-Style Lentil Salad —> Replace the cabbage and beets with cucumbers and bell peppers. Add 1 teaspoon dried oregano to the vinaigrette.
- Switch up the dressing —> I love this lentil salad with the tangy, lemony vinaigrette that is called for in this recipe. But I’ve also made it with this Tahini Dressing and it’s just as delicious.
How to Cook Lentils
Start by giving your lentils a good rinse, and take a moment to sift through them. Discard any that look shriveled or off, and keep an eye out for tiny pebbles—yes, they sneak in sometimes!
Add lentils to a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat, then lower the heat and simmer for 20-25 minutes, or until al dente. The cooking time will depend on how fresh the lentils are, so start checking around the 20-minute mark.
Once cooked, drain them just like pasta using a colander. If using the lentils for this salad, I like to quickly rinse them with cold water, then spread them out in a baking sheet to cool off. While they are still warm, season the lentils with a pinch of salt to taste.
Good To Know!
This is a whopper salad that can easily serve up to 8 people. Feel free to cut it in half if needed but keep in mind the salad is excellent for days in case you find yourself with a lot of leftovers.
I won’t lie—this salad does call for a fair bit of chopping, and the ingredient list is a bit on the longer side. But trust me, the flavor payoff is so worth it.
That said, don’t feel like you have to follow the recipe to the letter. The lentils and dressing make a great base, and from there you can skip anything you’re not into or swap in whatever veggies you already have on hand. It’s a flexible, make-it-your-own kind of dish so riffing is definitely encouraged!
Make-Ahead Tips
- If bringing this lentil chopped salad to a BBQ or prepping ahead, don’t add the pistachios or dressing until just before serving for optimal flavor and crunch.
- Set aside a few fresh herbs to use as a garnish. Pack them in a small zip-top bag and sprinkle them over the salad just before serving.
- It is okay to dress the salad ahead, just reserve a bit of dressing or lemon juice to refresh it before serving.
How To Serve
Whether you enjoy it straight from the fridge or let it come to room temp, this easy make-ahead salad is just as perfect for weekday lunches as it is for a light summer dinner. Just serve with some warm pita or crusty bread on the side for a complete meal.
If you’re serving it as a side salad, try pairing it with burgers, any grilled meats or fish, roasted chicken, or baked salmon.
How To Store
This truly is a salad that gets better as it sits. It’s great for meal-prep or toting along to a potluck. Store the entire salad, or leftovers, in an airtight container and refrigerate for up to 5 days. To help refresh and brighten the stored salad, I like to drizzle it with a little more lemon juice just before serving.
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Thank you!~Sandra
Lentil Chopped Salad
Ingredients
- 2 cups dried green lentils
- 1 large garlic clove, grated or minced
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- juice of 1 large lemon, plus more if needed
- Kosher salt and freshly ground black pepper
- 3 cups finely chopped green cabbage
- 1 (15- ounce) can chickpeas, drained and rinsed
- 2 cups cherry tomatoes, diced or halved
- 1 cup finely diced red onion
- 1 1/2 cups roasted and diced red beets (I use store-bought, pre-cooked – see notes)
- 1/4 cup chopped fresh herbs such as parsley, mint or cilantro
- 1/2 cup chopped pistachios (optional)
- 8 ounces feta cheese (buy a block, not pre-crumbled, if possible)
Instructions
- Sort through lentils, removing any small pebbles or stones, then rinse lentils well. Add lentils to a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat, then lower the heat and simmer for 15-20 minutes, or until al dente. Drain the lentils and rinse quickly with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool slightly.
- Meanwhile, make the dressing. In a small bowl, or jar, combine the garlic, olive oil, red wine vinegar, honey, Dijon mustard, lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper; whisk well, or if using a jar shake until emulsified.
- Place the cooled lentils in a large serving bowl. Add the cabbage, chickpeas, tomatoes, red onions, beets, chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Drizzle with all of the vinaigrette and toss to coat. If possible, allow the salad to sit for 5 to 10 minutes so it absorbs all the flavors. Taste and adjust the seasonings for salt and pepper.
- Just before serving, stir in the pistachios and use your hands to crumble the feta over top. Finish with a generous drizzle of olive oil, and a drizzle more lemon juice, if needed.
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