Description
Earthy lentils, crisp vegetables and a zesty dressing come together in this vibrant Lentil Tabbouleh Salad that’s perfect for any summer gathering.
Ingredients
Scale
For the tabbouleh:
- 1 cup bulgur
- 2 cups water
- 2 roma tomatoes
- 1 cup parsley, chopped
- 1 lemon, zested and juiced
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
For the dressing:
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 small shallot, chopped
- 1 lemon, zested and juiced
- 1 Tbsp dried oregano
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the salad:
- 1 package store-bought steamed lentils (such as Trader Joe’s)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 cup olive tapenade
- ½ cup crumbled vegan feta (optional)
Instructions
- Make the tabbouleh: Prepare the bulgur according to the package directions. When done cooking, fluff with a fork and stir in the remaining ingredients. Taste and season with more salt and pepper as needed.
- Make the dressing: For the dressing, combine all ingredients and whisk well to emulsify.
- Combine the salad: In a serving bowl, combine the lentils, bell peppers and olive tapenade. Stir in the tabbouleh. Drizzle with ¼ cup of the dressing and stir well. Taste and add more dressing, as desired. Sprinkle with the vegan feta, if using.
Notes
- Gluten Allergy? Replace the bulgur with quinoa.
- Spoiler Alert: Lentil Tabbouleh Salad will stay fresh in an airtight container in the refrigerator a week.
- For non-vegans: Serve with cooked and sliced chicken breast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: Mediterranean