Description
A hearty and flavorful salad featuring lentils, finely chopped broccoli, buttery Castelvetrano olives, sunflower seeds, and feta, all tossed in a zesty tahini dressing.
Ingredients
For the Salad:
- 1/2 cup dry lentils
- 4 cups (12 oz) raw broccoli, chopped into small pieces
- 1/2 cup chopped Castelvetrano olives
- 1/4 cup sunflower seeds
- 1/2 cup (3 oz) feta cheese, crumbled
For the Dressing:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp lemon zest (optional, for extra zing)
- 2 Tbsp olive juice (from the Castelvetrano olives)
- 1/4 cup tahini
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Lentils: Rinse the lentils under cold water. In a pot, bring 4 cups of water to a boil. Add the lentils, reduce to a simmer, and cook for about 20โ25 minutes or until tender but not mushy. Drain and set aside to cool.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest (if using), olive juice, tahini, minced garlic, salt, and pepper until smooth and creamy.
- Assemble the Salad: In a large bowl, combine the cooked lentils, chopped broccoli, chopped olives, sunflower seeds. and feta. Drizzle with the tahini dressing and toss to coat. Gently fold in the crumbled feta.
- Serve: Enjoy immediately or let it sit for 15 minutes to allow the flavors to meld. This salad is delicious at room temperature or chilled and enjoyed the next day.
Notes
- If you don't want to cook the lentils, you can buy pre-cooked in the produce section at most grocery stores.
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 2 g
- Sodium: 313.5 mg
- Fat: 18.5 g
- Carbohydrates: 12.8 g
- Fiber: 4.7 g
- Protein: 7.4 g
- Cholesterol: 9.5 mg