Easy Vegan Lentil Salad (Gluten-Free)

This lentil salad is packed with all the goods and topped off with a perfectly sweet and tangy dressing. I love making this salad for meal prep, as it's an easy way to get lots of nutrients in!

I've worked on introducing more beans and legumes into my diet over the last year. I never really liked lentils, but I've been trying them out lately just to see. I attempted to make vegan lentil meatballs a few weeks ago (yeah, those didn't quite work out) and had a bunch of leftover lentils. I wasn't sure what to do with them, but luckily I figured out something.... this lentil salad! And it did not disappoint. I think lentils might be growing on me.

This delicious salad is so easy to make for meal prep for the week, as it stores well in the fridge for up to 5 days. It's also a great, easy option for a potluck. All you do is chop everything up and toss it together. It really is that simple! To make salad prep even easier, use already cooked and canned lentils instead of cooking your own.

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Easy Vegan Lentil Salad

This delicious lentil salad is packed with nutrients and easy to make. It's the perfect meal prep or potluck option. Gluten free, vegan, and can be made nut free!

Course Main Course

Keyword Easy, gluten free, nutrient dense, vegan

Prep Time 30 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Ingredients

Salad

• 2 cups cooked brown or green lentils
• 6 carrots, shredded (I just pulse in a food processor)
• 3 ribs of celery, chopped
• 1 fennel diced
• ½ cup pitted and chopped dates a must! These add a lot of flavor
• ½ cup diced olives also adds great flavor. I’m not an olive fan, but it’s good in this salad- do it!
• ½ cup toasted and chopped walnuts pepitas or other nuts would be good too
• ¼ cup fresh mint chopped

Dressing

• ¼ cup olive oil
• ½ tablespoon garlic infused olive oil or some minced garlic
• 1 lemon, juiced
• 2 tablespoon balsamic vinegar
• 1 teaspoon mustard
• 1 teaspoon maple syrup
• ½ teaspoon turmeric
• ½ teaspoon cinnamon
• Salt to taste

Instructions

• Combine all salad ingredients together in a bowl and toss.
• Mix all dressing ingredients together in a small bowl or jar, adjusting as needed. You can always add a little more of the spices or any other ingredients to get a flavor you love.
• Dress the salad and enjoy! I like to serve this over some massaged kale or arugula for an extra nutrient boost.
• Salad will keep in the fridge for up to 5 days.