Greek Power Salad (Printable)

Vibrant, 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

# Step-by-Step:

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 emulsified.
04 - In a large bowl, combine cooked 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 using. 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, getting better as the flavors soak in.
  • You get protein, fiber, and vegetables all in one bowl without feeling weighed down.
  • The vinaigrette is bright enough to wake up tired taste buds on a busy weekday.
  • It works as a main dish or a side, and no one will guess how simple it was to throw together.
02 -
  • Let the quinoa and lentils cool completely before mixing, or the heat will wilt the vegetables and turn everything into a warm, limp mess.
  • Taste the vinaigrette before you pour it over the salad, because once it is tossed in, you cannot take it back.
  • If the salad sits overnight, add a splash more vinegar or lemon juice before serving to wake up the flavors.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking it, the nutty flavor will surprise you.
  • If your red onion is too sharp, soak the slices in cold water for five minutes, then drain and pat dry.
  • Add the feta and olives gradually, tasting as you go, so you can control the saltiness without overdoing it.
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