Best 3 Vegan Lentil Salad Recipes

Seeking a delectable and wholesome plant-based meal? Look no further than this delightful vegan lentil salad. Bursting with an array of flavors and textures, this salad is a symphony of nutritious ingredients, featuring protein-packed lentils, crisp vegetables, tangy dressing, and a hint of herbs. With three variations to choose from, this versatile dish caters to diverse preferences. Whether you prefer a classic vinaigrette, a creamy tahini sauce, or a zesty lemon-herb dressing, each recipe promises a unique culinary adventure.

For a classic rendition, the vinaigrette dressing combines the brightness of lemon and the tang of Dijon mustard, complementing the earthy lentils and crisp vegetables. If you crave a richer and creamier experience, the tahini sauce, made with tahini, yogurt, and a blend of spices, adds a velvety texture and a nutty flavor to the salad. And for those who love a vibrant and herbaceous dressing, the lemon-herb dressing, featuring fresh lemon juice, minced garlic, and a medley of herbs, delivers a refreshing and aromatic twist.

No matter your choice of dressing, this vegan lentil salad promises a satisfying and nourishing meal, perfect for lunch, dinner, or a potluck gathering.

Here are our top 3 tried and tested recipes!

LENTIL SALAD (VEGAN)

Lentil Salad (vegan) image

Lentil salad is a perfect side dish or light meal that everyone can enjoy! This one would be great for potlucks and cookouts, and it happens to be vegan friendly.

Provided by Marjorie @APinchOfHealthy

Categories Side Dish

Time 30m

Number Of Ingredients 14

Ingredients

2 cups cooked green lentils
½ cup diced cucumber
½ cup quartered cherry tomatoes
¼ cup sliced pitted kalamata olives
1/4 cup green onions (chopped)
2 tablespoons minced dill
2 tablespoons minced parsley
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
2 tablespoons fresh squeezed lemon juice - optional
1 tablespoon honey
1/4 cup olive oil
1/2 teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

Cook the lentils according to package instructions and let cool completely.
Add lentils, cucumber, tomatoes, olives. Scallions, dill, parsley and feta to a medium to large sized mixing bowl or serving bowl.
Make the dressing. Add all dressing ingredients to a small mixing bowl or mason jar and either whisk or shake well to emulsify into a creamy dressing.
Pout the dressing over the salad and toss well to coat all salad ingredients in the dressing. Top with more chopped herbs if desired.
Serve cold or at room temperature.

Nutrition Facts : Calories 301 kcal, Carbohydrate 31 g, Protein 12 g, Fat 16 g, SaturatedFat 2 g, Sodium 513 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving

LENTIL SALAD

Lentil Salad image

It's important to include legumes in your diet, like this amazing lentil salad. It's so delicious, you won't believe is so easy to make!

Provided by Simple Vegan Blog

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

1 14-ounce can lentils of your choice, rinsed and drained (400 g)
¼ cup red onion (35 g)
¼ cup red bell pepper (35 g)
¼ cup green bell pepper (35 g)
¼ cup carrots (40 g)
¼ cup cucumber (40 g)
6 cherry tomatoes
2 handfuls fresh parsley (40 g)
The juice of half a lemon
2 tbsp extra virgin olive oil
1 tsp sea salt
Black pepper to taste

Steps:

Place the lentils in a bowl.
Add the veggies (finely chopped) and the rest of the ingredients (lemon juice, oil, salt and pepper).
Mix well and serve.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 225 calories, Sugar 8.2g, Sodium 491mg, Fat 7.9g, SaturatedFat 1.2g, Carbohydrate 30.6g, Fiber 11.1g, Protein 11.3g

LENTIL SALAD

Lentil Salad image

This easy lentil salad makes the perfect lunch and it's also great for picnics, potlucks, and BBQs. The recipe is super easy, entirely vegan, and packed with nutrients and flavor!

Provided by Sina

Categories Salad

Time 30m

Number Of Ingredients 13

Ingredients

1 1/2 cups brown or green lentils
1 English cucumber
1/2 cup fresh parsley
1/2 cup fresh mint
3 tomatoes
1 yellow bell pepper
1 small red onion
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove of garlic, minced
salt, to taste
black pepper, to taste

Steps:

Cook the lentils according to the instructions on the package. Don't cook them for too long. They should be just tender. I like to cook dried lentils in my Instant Pot. I usually cook them for 9 minutes.
Cut the cucumber, the tomatoes, and the bell pepper into medium-sized pieces. Finely dice the red onion.
Finely chop the parsley and the mint.
Juice the lemon.
Make the dressing: Place all ingredients for the dressing in a small bowl and stir well. Then place everything in a large bowl and toss until evenly combined.

Nutrition Facts : Calories 405 kcal, Carbohydrate 56 g, Protein 21 g, Fat 12 g, SaturatedFat 2 g, Sodium 33 mg, Fiber 25 g, Sugar 7 g, ServingSize 1 serving

Tips:

Use a variety of lentils: This will give your salad a more complex flavor and texture.
Rinse the lentils well before cooking: This will help to remove any dirt or debris.
Cook the lentils according to the package directions: Be sure not to overcook them, or they will become mushy.
Let the lentils cool completely before adding them to the salad: This will help to keep the salad from becoming watery.
Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing.
Add some fresh herbs to the salad: This will brighten up the flavor and make it more appealing.
Serve the salad immediately or chill it for later: The salad is best served fresh, but it can also be chilled for up to 3 days.

Conclusion:

This vegan lentil salad is a delicious and healthy way to enjoy lentils. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. The salad is easy to make and can be tailored to your own taste preferences. Whether you serve it as a main course or a side dish, this salad is sure to be a hit.