Description
A refreshing and nutritious twist on traditional tabbouleh, featuring lentils and arugula, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup cooked lentils
- 2 cups arugula, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked lentils, arugula, cherry tomatoes, cucumber, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the lentil and arugula mixture and toss to combine.
- Let the tabbouleh sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added flavor, consider adding feta cheese or avocado.
- This dish can be made a day in advance for a quick meal prep option.
- Adjust the acidity of the vinaigrette to your taste by adding more or less lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Lentil, Arugula, Tabbouleh, Lemon Vinaigrette, Salad