Mediterranean Lentil & Walnut Salad
vegan ~ gluten-free ~ raw ~ soy-free ~ dairy-free
Serves: 8-10 (depending on meal i.e. dinner vs side)
Total Time: 10-15 minutes (includes prep)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams
Craving the freshness of Tzatziki was the inspiration for this salad recipe. I love the Westbrae Natural brand, especially their canned lentils. Lentils are not commonly found as a canned beans option for me. Sometimes, I’m in a pinch where I don’t have time to cook up lentils for a salad and these are perfect. Also, another tip is to toast the walnuts in a pan on the stove. It is an extra optional step, but I love the way toasting nuts releases the oils in the walnuts.
Ingredients:
3 Bunches of Romaine Hearts, chopped
15oz Can Lentils (drained/rinsed) or 1 1/2 Cups Cooked Lentils
1 (5 ½ oz jar) Kalamata Olives, drained/sliced/pitted
4.4oz (125g) Artichoke Hearts, chopped
1 Red Onion, chopped finely
1 Cup (about 80grams) Walnuts, chopped/toasted
3.5oz (about 100grams) Vegan Feta (I used the Violife brand), optional
Directions:
-Chop the romaine lettuce hearts and set aside in a bowl. Lightly salt/pepper the lettuce and toss.
-If using canned lentils, drain and rinse then add to the salad bowl.
-Drain the olives and roughly chop the artichoke hearts.
-Finely dice the red onion and add to the salad mixture.
-Roughly chop or break up the walnuts and lightly toast in a warm pan for a couple of minutes. Toasting the walnuts is optional.
-Toss entire salad together to combine, add the feta cheese and dress to serve.
-Enjoy!
Mediterranean Lentil Salad
Serves: 8 to 10
Cook Time: 10-15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
3 Bunches of Romaine Hearts, chopped
15oz Can Lentils (drained/rinsed) or 1 1/2 Cups Cooked Lentils
1 (5 ½ oz jar) Kalamata Olives, drained/sliced/pitted
4.4oz (125g) Artichoke Hearts, chopped
1 Red Onion, chopped finely
1 Cup (about 80grams) Walnuts, chopped/toasted
3.5oz (about 100grams) Vegan Feta (I used the Violife brand), optional
Directions:
-Chop the romaine lettuce hearts and set aside in a bowl. Lightly salt/pepper the lettuce and toss.
-If using canned lentils, drain and rinse then add to the salad bowl.
-Drain the olives and roughly chop the artichoke hearts.
-Finely dice the red onion and add to the salad mixture.
-Roughly chop or break up the walnuts and lightly toast in a warm pan for a couple of minutes. Toasting the walnuts is optional.
-Toss entire salad together to combine, add the feta cheese and dress to serve.
-Enjoy!
