Greek Power Salad (Printable Version)

Protein-packed salad combining lentils, quinoa, chickpeas, and fresh vegetables with 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

# Step-by-Step Guide:

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 emulsified.
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 using. Serve immediately or refrigerate for up to 3 days to allow flavors to meld.

# Expert Tips:

01 -
  • It gets better after a day in the fridge, so you can make it ahead and actually enjoy less stress before guests arrive.
  • Every bite gives you a different texture, from creamy chickpeas to nutty quinoa to crisp vegetables, keeping your mouth interested.
  • You can eat it cold straight from the container at your desk and still feel like you're treating yourself well.
  • It holds up beautifully at picnics and potlucks without wilting or getting soggy like lettuce based salads do.
02 -
  • Let the quinoa and lentils cool completely before mixing them with the vegetables, or the heat will wilt the cucumber and tomatoes into sad, soggy versions of themselves.
  • The salad tastes good immediately but becomes extraordinary after sitting overnight, as the grains absorb the vinaigrette and all the flavors marry together.
  • If the salad seems dry after refrigeration, whisk together a little extra olive oil and vinegar and toss it through before serving.
03 -
  • Toast the quinoa in the dry saucepan for two minutes before adding water to deepen its nutty flavor and add another layer of taste.
  • Make a double batch of the vinaigrette and keep it in a jar in the fridge, it's perfect on any grain salad or roasted vegetables throughout the week.
  • If you're serving this to a crowd, arrange it on a large platter rather than in a bowl and scatter the feta and parsley on top for a more impressive presentation.
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