Lentil Chopped Salad
sandravalvassori.com
This Lentil Chopped Salad is the salad you need for all your summer cookouts. It serves a crowd, travels well, it's filling and nutrient-rich, and it has no greens so it's hearty enough to 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.
Servings: 8
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.
Notes
Pre-cooked beets - There is a time and place to roast your own beets, but for this salad keep it simple and 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.