Description
Green Lentil Tabbouleh Salad is a protein-packed, gluten-free twist on the classic Middle Eastern dish. Made with fresh herbs, tomatoes, cucumbers, and a zesty lemon-olive oil dressing, this vibrant salad is perfect as a healthy side or light meal. Ready in just 35 minutes!
Ingredients
Scale
- 1 cup green lentils, rinsed
- 3 cups water (for cooking lentils)
- 1 bunch parsley, finely chopped
- ½ bunch mint, finely chopped
- 1 cup cherry tomatoes, diced
- 1 medium cucumber, diced
- 3 green onions, sliced
- 1 clove garlic, minced
- ¼ cup fresh lemon juice
- 3 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp ground cumin (optional)
- ¼ cup pomegranate seeds (optional, for garnish)
Instructions
- Cook the Lentils: Rinse lentils under cold water. In a saucepan, bring water to a boil, add lentils, and cook for 15-20 minutes until tender but not mushy. Drain and let cool.
- Prepare the Herbs & Veggies: Finely chop parsley and mint. Dice cherry tomatoes, cucumber, and green onions. Mince the garlic.
- Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, and cumin (if using).
- Mix Everything: In a large bowl, combine the lentils, chopped herbs, vegetables, and garlic. Pour the dressing over and toss well.
- Garnish & Serve: Sprinkle pomegranate seeds on top if desired. Serve immediately or refrigerate for 1 hour for enhanced flavors.
Notes
- Substitute: Swap lentils for quinoa for a grain-based version.
- Spicy Option: Add chopped jalapeño or red pepper flakes.
- Crunch Factor: Toss in toasted almonds or walnuts.
- Dairy Addition: Sprinkle feta cheese for a creamy, salty contrast.
- Citrus Twist: Use lime juice instead of lemon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: No-Cook (except for lentils)
- Cuisine: Middle Eastern
Keywords: Lentil tabbouleh, gluten-free tabbouleh, vegan lentil salad, protein-packed salad, Middle Eastern lentil dish