Greek Power Salad (Printable)

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

# What You 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 allow to 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 desired. Serve immediately or refrigerate for up to 3 days to allow flavors to develop.

# Expert Suggestions:

01 -
  • It holds up beautifully in the fridge for days, which means one batch covers multiple meals without getting soggy or sad.
  • Every ingredient pulls its weight, so you get protein, fiber, and crunch all in one bowl without feeling heavy afterward.
  • The vinaigrette soaks into the grains and legumes overnight, making leftovers taste even more flavorful than the first serving.
02 -
  • Let the quinoa and lentils cool completely before mixing, or the heat will wilt the vegetables and make the salad taste flat and soggy.
  • Taste the vinaigrette before tossing it in, because grains and legumes absorb a lot of flavor and you might need more salt or acid than you think.
03 -
  • Rinse your quinoa and lentils in a fine mesh strainer under cold water to remove any bitterness or debris before cooking.
  • Make a double batch of the vinaigrette and store it in a jar so you can shake it up and use it on other salads or roasted vegetables throughout the week.
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