A fresh, protein-packed salad with lentils, crisp veggies, herbs, and a zesty lemon dressing—perfect for meal prep, light lunches, or a healthy side!
🛒 Ingredients (Serves 3–4)
- 1½ cups cooked lentils (green or brown)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (chopped)
- ¼ red onion (finely sliced)
- ¼ cup olives (sliced)
- ¼ cup feta cheese (optional)
- 2 tbsp parsley (chopped)
🥗 Dressing:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic (minced)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp oregano
👩🍳 Instructions
- Prepare lentils
- Cook and cool (or use canned, rinsed)
- Chop veggies
- Tomatoes, cucumber, onion, olives
- Make dressing
- Whisk olive oil, lemon, garlic, seasoning
- Combine
- Toss everything gently
- Chill (optional)
- Refrigerate 15–20 minutes for best flavor
🧮 Weight Watchers (WW) Points (Approx.)
🔢 Per Serving: ~3–5 Points
🍽️ Total Recipe: ~12–18 Points
💡 Make It Lighter
- Skip feta or use low-fat
- Reduce olive oil
👉 Can go as low as ~2–3 points per serving
💡 Pro Tips
- Use firm lentils (not mushy)
- Add dressing just before serving for freshness
- Let it rest—flavors improve over time
💡 Variations
- Protein boost: Add grilled chicken or tuna
- Vegan: Skip feta
- Grain mix: Add quinoa or couscous
- Spicy: Add chili flakes
❓ FAQs
❓ Can I meal prep this?
Yes—keeps well for 3–4 days.
❓ Which lentils are best?
Green or brown (hold shape well).
❓ Can I eat it warm?
Yes, but best chilled or room temp.
❓ Is it keto?
Not fully—lentils contain carbs but are healthy.