Lentil Salad with Feta

Lentil Salad with Feta

from theeastcoastkitchen.com

Ingredients

  • 2 canslentils, rinsed and drained
  • 1 cupdates, chopped
  • 1cucumber diced
  • ¾ cupmint, chopped
  • ½ cupparsley, chopped
  • ½ cupred onion
  • ¼ cupfeta crumbled
  • ½ cuppistachios
  • zest of one lemon
  • ⅓ cupolive oil
  • 1 largelemon juiced and zested
  • 1garlic clove minced
  • 1 tspdijon mustard
  • 1 tsphoney
  • salt + pepper

Directions

  1. 1

    Drain and rinse the canned lentils thoroughly under cold water. Shake off any excess moisture and add the lentils to a large mixing bowl.

  2. 2

    To the bowl with the lentils, add the chopped dates, diced cucumber, chopped mint, chopped parsley, red onion, crumbled feta, pistachios, and lemon zest.

  3. 3

    In a small bowl, combine the lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper. Whisk to combine, then slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified.

  4. 4

    Pour the dressing over the lentil mixture. Gently toss until everything is evenly coated and well combined.

  5. 5

    Cover the bowl and refrigerate the lentil salad for at least 30 minutes to allow the flavors to meld. The salad will taste even better the next day.

  6. 6

    Taste and adjust seasoning if needed. Serve chilled or at cool room temperature, either as a salad or scooped up with tortilla chips.