Greek Power Salad (Printable)

Protein-packed salad featuring lentils, quinoa, chickpeas, and fresh vegetables with Greek vinaigrette. Vegetarian and gluten-free.

# Ingredient List:

→ 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 let 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 let cool.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
04 - In a large bowl, combine cooked quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
05 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
06 - Top with crumbled feta cheese if desired. Serve immediately or refrigerate for up to 3 days for flavors to meld.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for days, actually tasting better as the flavors soak in.
  • You get complete protein from the quinoa and lentils without any meat or fuss.
  • Every bite has texture: creamy chickpeas, crisp cucumber, tangy olives, and that hit of salty feta.
  • It's filling enough to be a full meal but light enough that you won't feel sluggish an hour later.
02 -
  • Let the quinoa and lentils cool completely before mixing or they'll wilt the vegetables and turn everything warm and sad.
  • Don't skip rinsing the quinoa, that natural coating called saponin makes it taste like dish soap if you leave it on.
  • Add the vinaigrette just before serving if you want maximum crunch, or an hour ahead if you like softer vegetables.
03 -
  • Use a fine mesh strainer when rinsing quinoa, or half of it will slip through a regular colander and you'll lose precious grains.
  • Taste your feta before adding salt to the vinaigrette, some brands are much saltier than others and you can easily overdo it.
  • If you're making this for meal prep, keep a little extra vinaigrette in a jar so you can refresh the salad mid week when it starts to look dry.
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