Mediterranean Lentil Salad with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A refreshing, protein-rich salad featuring earthy lentils, crisp vegetables, and a zesty lemon-tahini dressing for a perfect light meal. This mediterranean-inspired salads (vegan) ready in about 40 minutes blends dried and rinsed green lentils, water, diced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, dried and rinsed green lentils
• 2 cups water
• 1, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/4 cup, pitted and sliced kalamata olives
• 1/4 cup, chopped parsley
• 1/4 cup, chopped mint
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a saucepan, combine 1 cup rinsed green lentils and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain and let cool.
2. Step 2: In a large bowl, combine cooled lentils, 1 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup sliced kalamata olives, 1/4 cup chopped parsley, and 1/4 cup chopped mint.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp garlic powder, salt, and pepper until smooth. Pour over salad and toss to coat evenly.