Description:
This protein-rich lentil salad is made with hearty green lentils, crisp carrots, bell peppers, and cucumbers, all tossed in a creamy tahini dressing. Perfect as a light meal or a side, this vegan salad is both filling and full of flavor, offering a satisfying way to enjoy plant-based protein. Quick to prepare and loaded with nutrients, this salad is ideal for meal prep or a nutritious snack!
Detailed Recipe:
Ingredients:
- 1 cup green lentils, cooked and cooled
- 1 large carrot, shredded
- 1 bell pepper, diced (any color)
- 1/2 cucumber, diced
- Fresh parsley, chopped (optional)
Tahini Dressing:
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Water as needed to thin the dressing
Instructions:
- Prepare the Lentils: Cook green lentils according to package instructions, then drain and let them cool.
- Chop the Vegetables: Shred the carrot, dice the bell pepper and cucumber, and chop fresh parsley if using.
- Combine Ingredients: In a large bowl, add the cooled lentils, shredded carrot, diced bell pepper, cucumber, and parsley.
- Make the Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Add water as needed to reach a smooth, pourable consistency.
- Dress the Salad: Pour the tahini dressing over the salad ingredients and gently toss to coat.
- Serve & Enjoy: Serve immediately or refrigerate for an hour to let the flavors meld. This salad is perfect on its own or as a side!
