Easy Lentil Tabbouleh Salad (Cava Copycat)
A vibrant Mediterranean salad with cooked lentils, fresh herbs, cucumbers, cherry tomatoes, and lemon-garlic dressing. Bright, refreshing, and perfect for make-ahead meals.
Ingredients
- Cooked brown lentils (3 cups, or two 15-oz cans)
- Fresh parsley leaves (2 cups, large stems removed)
- Fresh mint leaves (¾ cup, large stems removed)
- Mini cucumbers or English cucumber (4 mini or 1 English)
- Cherry tomatoes (12 ounces)
- Green onions (scallions) (3-4, white and green parts)
- Extra virgin olive oil (¼ cup)
- Fresh lemon juice (juice of 1 large lemon)
- Garlic (3 small cloves, pressed)
- Salt (to taste)
Instructions
- Cook lentils (if using dry) per instructions and drain thoroughly
- Finely mince parsley and mint leaves in food processor
- Add diced cucumbers, cherry tomatoes, and green onions to bowl
- Combine lemon juice, olive oil, and pressed garlic in small bowl to make dressing
- Pour dressing over salad and toss with cooked lentils and herbs
- Season with salt and refrigerate to let flavors meld
Notes
Curly parsley yields best texture
Canned lentils must be drained and excess water removed
Salad improves in flavor overnight
Store in airtight container for up to 5 days
Canned lentils must be drained and excess water removed
Salad improves in flavor overnight
Store in airtight container for up to 5 days
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 9gSaturated Fat: 1gSodium: 400mgFiber: 8gSugar: 1g
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