Greek Power Salad with Legumes (Printable)

Vibrant, protein-rich Mediterranean salad combining quinoa, lentils, chickpeas, and fresh vegetables in a tangy 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

# How to Make It:

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 mixture 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 Advice:

01 -
  • It tastes even better the next day, which means less work and more flavor when you need it most.
  • You get that satisfying fullness without feeling weighed down, thanks to all the fiber and plant protein working quietly in your favor.
  • Every bite has texture, crunch, creaminess, and tang all at once, so your fork never gets bored.
  • It travels well in a jar or container, making it the hero of desk lunches and picnic baskets.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a salad that tastes like sadness and soap bubbles.
  • Let the grains and lentils cool completely before mixing, or the heat will turn your crisp vegetables into sad, wilted versions of themselves.
  • Whisk the vinaigrette thoroughly so the mustard emulsifies the oil and vinegar, otherwise it'll separate and pool awkwardly at the bottom.
  • Taste the salad after tossing and add more salt, pepper, or vinegar if it needs a boost, your palate is the best judge.
03 -
  • Toast the quinoa in a dry pan for a few minutes before cooking to add a subtle nutty flavor that makes a quiet difference.
  • If you're meal prepping, keep the feta and dressing separate until serving so the salad stays fresh and vibrant.
  • Use a large bowl for tossing so you don't end up with half the ingredients on your counter instead of in the salad.
  • Taste the salad after it's been in the fridge, it might need a squeeze of lemon or a pinch of salt to wake the flavors back up.
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