Greek Power Salad (Printable)

Protein-rich salad combining lentils, quinoa, and chickpeas with fresh Mediterranean vegetables and Greek vinaigrette.

# What You’ll Need:

→ Grains & Legumes

01 - 1/2 cup uncooked quinoa, rinsed
02 - 1/2 cup dried green or brown lentils, rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 red onion, thinly sliced
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup feta cheese, crumbled (optional)

→ Greek Vinaigrette

11 - 1/4 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a medium saucepan, combine quinoa with 1 cup water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and allow to cool.
02 - In a separate saucepan, cover lentils with plenty of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and allow to cool.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified.
04 - In a large bowl, combine cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
05 - Pour vinaigrette over the salad and toss gently to coat all ingredients evenly.
06 - Top with crumbled feta cheese if using. Serve immediately or refrigerate for up to 3 days to allow flavors to develop.

# Expert Tips:

01 -
  • It holds up beautifully in the fridge for days, which means you can make it once and eat well all week.
  • Every bite is different because the textures and flavors are so varied you never get bored.
  • It fills you up without weighing you down, which is exactly what you want on a busy afternoon.
02 -
  • Do not skip rinsing the quinoa or it will taste soapy and bitter, which ruins the whole bowl.
  • Let the grains and lentils cool completely before mixing or the heat will wilt the vegetables and make everything soggy.
  • Taste the vinaigrette before you pour it on because you might want more salt or a squeeze of lemon depending on your ingredients.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water to deepen its nutty flavor.
  • If you like your onions milder, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
  • Make extra vinaigrette and keep it in a jar in the fridge, it is perfect for drizzling over roasted vegetables or grain bowls all week.
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