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 uncooked dry lentils *see note for lentil varieties
- 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.
- When it comes to lentils in salads, firm varieties like French lentils, black lentils, brown or green lentils work best since they hold their shape well. Avoid red or yellow lentils, as they become too soft and mushy.
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