Easy Mediterranean lentil salad with chickpeas is a high-protein vegetarian dish that can be made in just 40 minutes! The earthy lentils and firm chickpeas pair well with the salty feta and crunchy chopped veggies.
Mediterranean lentil salad is popular during spring and summer. It is the best for picnics, cookouts, potlucks and more!
This lentil salad recipe is made without tomatoes, so it holds up all week in the fridge making it perfect for meal prep!
Lentils are such a versatile pantry staple. I've been such a lentil salad kick between my summer lentil salad, Greek lentil salad and warm lentil cauliflower salad. Lentils take on so much flavor as they cook, making them a delicious salad base! If you have any questions make sure to check on my post on how to cook lentils at home.
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Why You'll Love This Recipe
- Vegetarian lentil salad stays good all week in the the fridge, making it perfect for lunch or a quick dinner.
- Think of this as base recipe you can modify; it is easy to adjust and add more or less ingredients depending on what you have available and taste preference.
- Lentil salad with chickpeas is high in plant-based protein and fiber!
- Serve this easy vegetarian salad as is, or enjoy it stuffed in a pita with caramelized onion hummus, on a bed of leafy greens or in a grain bowl!
Ingredients Notes
- French green lentils - AKA Puy lentils; they stay firm once they have been cooked and hold up well in salads. I like to cook them with a bayleaf and a clove of garlic for extra flavor.
- chickpeas - AKA garbanzo beans; they add extra protein and texture to the lentil salad
- cucumber - use Persian cucumbers or an English cucumber (remove the seeds)
- bell pepper - I like to use red bell peppers because of the vibrant color it adds to to the lentil salad, but feel free to use green, yellow or oranges peppers.
- red onion - finely dice the red onion so it distributes throughout the salad
- feta cheese - balances out the fresh veggies with its creamy, salty flavor.
- fresh parsley - adds an herbal element to the salad; use any herb you wish.
- vinegar - I use both red wine vinegar and white wine vinegar to layer the acids in the dressing which builds flavor.
- dijon mustard - this adds tang to the dressing and balances the flavors.
- maple syrup - adds a touch of sweetness to the dressing.
- garlic - adds a ton of flavor to the red wine vinaigrette.
- spices - dried oregano, salt and black pepper bring the dressing to life!
- Extra virgin olive oil - smoothes out the dressing.
See recipe card for quantities.
Substitutions & Variations
- Vegan lentil salad - use vegan feta (or your favorite vegan cheese), or simply omit the cheese to make it dairy-free.
- Quick - use 2 cans of lentils and 1 can of chickpeas instead of cooking the lentils.
- Grains - serve this salad over a bed of grains such as farro or quinoa to make it a hearty main dish.
- Greens - serve it over a bed of romaine lettuce or kale to mix it up!
- Salty - add in 1 tablespoon of capers.
- Olives - add in ½ cup sliced Kalamata or black olives.
- Tomatoes - add in 1 cup of sliced cherry tomatoes if you desire.
- Dressing - try using nutritional yeast dressing or this zesty lemon dressing!
Step by Step Instructions
Cook the lentils according to the package directions. I like to add a bayleaf and garlic cloves for extra flavor.
Mix the dressing. Whisk together the red wine vinegar, white wine vinegar, dijon mustard, maple syrup, minced garlic, oregano, a pinch of salt and black pepper.
Add the cooked lentils, chickpeas, cucumber, red bell pepper, red onion, feta cheese, parsley and dressing to a large mixing bowl.
Mix gently until combined. Enjoy immediately or refrigerate for 30 minutes until the salad is cold.
Hint: use canned lentils and chickpeas for a super quick recipe! This is refreshing on a hot summer day when you don't want to turn on your stove to cook the lentils.
How to Store Lentil Salad
Store mediterranean lentil salad with chickpeas in an airtight container for up to 5 days. You can also store this cold salad in jars so it is easy to grab and go for meal prep. Enjoy eating leftovers cold or at room temperature. The lentils will marinate in the flavors of the dressing as it sits in the fridge.
I do not recommend freezing this salad.
Top tip
Do not overcook the lentils or they will become mushy. I recommend using French green lentils, AKA Puy lentils for this mediterranean recipe. Another great alternative would be black beluga lentils since they stay firm after cooking.
Frequently Asked Questions
Yes, lentil salad with chickpeas has several health benefits including plant based protein and fiber. Studies have also linked eating lentils to better cholesterol and protection against some cancer.
After making the lentil salad, simply refrigerate it for 30 minutes to 1 hour until is has been chilled. This salad tastes amazing served cold or at room temperature. Make sure to stir it before serving so the dressing gets mixed back in.
Yes you can use brown lentils in place of French green (Puy) lentils. Brown lentils may be less firm so be carful not to much them when mixing the salad together.
Mediterranean Lentil Salad with Chickpeas
Ingredients
- 1 cup French green lentils
- 3 cups of water
- 1 bayleaf
- 1 clove of garlic
- ½ teaspoon salt
- 1 (15) oz can of chickpeas, drained and rinsed
- 1 red bell pepper diced
- 4 Persian cucumbers or 1 English cucumber, diced
- ½ cup red onion diced
- ½ cup feta cheese crumbles
- ¼ cup parsley chopped
For the Dressing:
- ¼ cup red wine vinegar
- 1 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- ½ tablespoon maple syrup
- 1 clove of garlic finely minced
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon extra virgin olive oil
Instructions
- Add the lentils, water, bayleaf, whole garlic clove and ½ teaspoon of salt to a medium saucepan. Bring the lentils to a boil, then drop the heat to low, cover and simmer for 25 minutes. Drain any excess water and discard the bayleaf and garlic clove. Allow to cool for 5-15 minutes.
- Mix the dressing together while the lentils cook. Add the red wine vinegar, white wine vinegar, dijon mustard, maple syrup, minced garlic, oregano, ¼ teaspoon of salt, a few grinds of black pepper and olive oil to a mixing bowl. Whisk together.
- In a large mixing bowl, add the cooked lentils, chickpeas, diced pepper, cucumbers, red onion, feta cheese and parsley. Pour over the dressing.
- Gently mix the lentil salad together until the dressing and ingredients have been distributed throughout. Enjoy immediately or cover and refrigerator for 30 minutes until cold.
Notes
- Free free to add in other ingredients such as kalamata or black olives, cherry tomatoes, artichoke hearts or capers.
- Use canned lentils (2 -15 oz cans) and chickpeas for a super quick, no-cook meal!
- Try adding in 2 tablespoon of nutritional yeast to make a creamier dressing, or try miso-nutritional yeast dressing or zesty lemon dressing from my arugula lentil salad recipe for a variation.
- No worries if you don't have both types of vinegar, one or the other will work, but using both helps layer the flavors of the dressing.
- Serve this salad cold or at room temperature. It will last for up to 5 days in an airtight container in the fridge.
Em says
Simple ingredients with lots of flavor!