Simple, plant-based lentil salad with sundried tomatoes, olives and a simple homemade Greek dressing. It is a great source of fibre and contains protein thanks to the lentils. Bean salads are a great recipe to meal prep ahead of time. They store well in the fridge for several days. Read on for how to incorporate this salad into a delicious and healthy make-ahead meal.
I have another Greek Lentil & Chickpea Salad on the blog, however this on is slightly different as it contains sundried tomatoes and instead of olive oil for the dressing, oil from the jar of oil-packed sundried tomatoes is used.
I made this recipe to serve with the Sundried Tomato and Cheese Stuffed Chicken Breast recipe. I portioned them together in containers during my Sunday meal prep. You could also add some cooked quinoa or rice to these containers.
Here is the salad recipe! For the chicken recipe, click here.
Sundried Tomato Greek Lentil Salad
Ingredients
- 1 can lentils, drained and rinsed
- 1 cup cherry or grape tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 cup red onion, sliced
- 1/3 cup sundried tomatoes sliced packed in oil
- 1/4 cup kalamata olives, sliced
Dressing
- 2 tbsp oil from sundried tomato jar
- 1/4 cup lemon juice
- 1 tsp oregano
Instructions
-
Add salad ingredients into a large bowl and stir.
-
Whisk salad dressing ingredients together in a small bowl. Pour over the salad and mix well. Serve cold. Store leftovers sealed in the fridge for up to 5 days.
– Andrea Docherty, RD
If you want to try more bean salads, check out thisĀ Mexican Quinoa Meal Prep Salad