Greek Power Salad (Printable)

Protein-packed salad with lentils, quinoa, chickpeas, and fresh vegetables tossed in zesty 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:

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 cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
05 - Pour vinaigrette over 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 to allow flavors to meld.

# Top Suggestions:

01 -
  • It keeps beautifully in the fridge for days, getting even better as the flavors soak into the grains and legumes.
  • You get a complete protein punch without any meat, plus enough texture and flavor to keep every bite interesting.
  • It's endlessly adaptable, you can toss in whatever vegetables are lurking in your crisper drawer and it still works.
  • The vinaigrette is so good you'll want to make extra and drizzle it on everything else you eat that week.
02 -
  • Let the quinoa and lentils cool completely before mixing, warm grains will wilt your vegetables and turn the whole thing into a lukewarm mess.
  • Don't overdress the salad all at once, start with three-quarters of the vinaigrette and add more if needed because you can't take it back.
  • If you're meal prepping, store the vinaigrette separately and toss it in just before eating to keep everything crisp and fresh.
03 -
  • Toast the quinoa in a dry pan for a few minutes before cooking to bring out a deeper, nuttier flavor that makes the whole salad more interesting.
  • Make a double batch of the vinaigrette and keep it in a jar in the fridge, it lasts for weeks and transforms any boring weeknight vegetable situation.
  • If you want to boost the protein even more, toss in some chopped hard-boiled eggs or a scoop of Greek yogurt mixed into the dressing.
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