Description
For the Salad:
1 cup cooked green or brown lentils
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Pita Chips:
2 pita breads, cut into triangles
2 tablespoons olive oil
½ teaspoon ground cumin
¼ teaspoon salt
Directions:
Preheat oven to 375°F (190°C). Arrange pita triangles on a baking sheet, drizzle with olive oil, and sprinkle with cumin and salt. Bake for 10-12 minutes until
crispy and golden.
In a large bowl, combine lentils, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Serve the salad with the crispy pita chips on the side or on top for extra crunch.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 330 kcal per serving
Servings: 4
