Greek Power Salad (Printable Version)

Protein-rich Mediterranean salad combining quinoa, lentils, chickpeas, and fresh vegetables with authentic Greek vinaigrette.

# Ingredient List:

→ 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 Instructions:

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 allow to cool completely.
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 allow to 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 cooled 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 desired. Serve immediately or refrigerate for up to 3 days to allow flavors to meld.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for days, which means you can prep Sunday and eat well all week without wilted greens.
  • The combination of lentils, quinoa, and chickpeas gives you serious staying power without feeling heavy or sluggish afterward.
  • Every bite tastes bright and a little tangy, like you just ordered it from a Mediterranean cafe instead of throwing it together at home.
02 -
  • Let the quinoa and lentils cool completely before mixing them with the vegetables, or the heat will wilt everything and turn your salad sad and limp.
  • Don't dress the salad until you're ready to eat it if you want maximum crunch, but honestly, I've dressed the whole batch and it still tastes great days later.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking it if you want a deeper, nuttier flavor that makes the whole salad taste more complex.
  • Add a pinch of sumac to the vinaigrette for an extra lemony, slightly floral note that takes it to the next level.
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