Lentil Salad with Feta

• porsjoner: 4 servings

Ingredienser

2 cans lentils, rinsed and drained

1 cup dates, chopped

1 cucumber diced

3/4 cup mint, chopped

1/2 cup parsley, chopped

1/2 cup red onion

1/4 cup feta crumbled

1/2 cup pistachios

Zest of one lemon

1/3 cup olive oil

1 large lemon juiced and zested

1 garlic clove minced

1 tsp Dijon mustard

1 tsp honey

Salt + pepper

Fremgangsmåte

Drain and rinse the canned lentils thoroughly under cold water. Shake off any excess moisture and add the lentils to a large mixing bowl.

To the bowl with the lentils, add the chopped dates, diced cucumber, chopped mint, chopped parsley, red onion, crumbled feta, pistachios, and lemon zest.

In a small bowl, combine the lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper. Whisk to combine, then slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified.

Pour the dressing over the lentil mixture. Gently toss until everything is evenly coated and well combined.

Cover the bowl and refrigerate the lentil salad for at least 30 minutes to allow the flavors to meld. The salad will taste even better the next day.

Taste and adjust seasoning if needed. Serve chilled or at cool room temperature, either as a salad or scooped up with tortilla chips.