Lentil and Walnut Salad
This filling summer lentil and walnut salad packs 45g of protein! Pair it with a sweet zingy lemon and tahini dressing and you’ve got yourself a fresh, filling , completely vegan easy lunch or light dinner. I love cooking with green lentils as they are rich in iron and folate, and a great source of protein. Then you’ve also got lovely butter beans which are also packed full of vitamins, complex carbohydrates and protein.
What you need
- green lentils
- rocket
- butter beans
- capers
- sundried tomatoes
- chopped walnut
Tahini dressing
- tahini
- lemon
- soy sauce
- sriracha
- syrup
How to make lentil and walnut salad
Firstly, put the lentils onto cook according to packet instructions.
While the lentils are cooking, mix the dressing ingredients in a bowl.
Rinse the beans and add the rocket to a plate. Top with the lentils, beans, capers, sundried tomatoes and walnuts.
Finally drizzle over lashings of dressing, putting any leftovers in a container in the fridge.
I make this dressing for all kinds of salads and bowls. It is a great way to make veggies and salad taste even more delicious.
Switch out the rocket for spinach, or the butter beans for chickpeas for a different spin on this salad.
More salad recipes
- Broccoli and Apple Salad
- Tabbouleh Salad
- Vegan Caesar Salad
- Portobello Mushroom Salad
- Roasted Vegetable Quinoa Salad
Lentil & Walnut Salad
Ingredients
- 100 g green lentils
- ½ bag of rocket
- 130 g butter beans (rinsed )
- 1 tbsp capers
- sundried tomatoes
- 65 g walnuts (choppex)
Tahini Dressing
- 2 tbsp tahini
- 1 lemon (zest and juice of )
- 1 tbsp soy sauce (add an extra tbsp if it needs it)
- 1 tsp sriracha (or any hot sauce)
- 1 tbsp syrup (we used date)
- salt & pepper (to taste )
Instructions
- Firstly, put the lentils onto cook according to packet instructions.
- Whilst the lentils are cooking, mix the dressing ingredients in a bowl.
- Add the rocket to a plate. Top with the lentils, beans, capers, sundried tomatoes and walnuts.
- Finally drizzle over lashings of dressing, putting any leftovers in a container in the fridge.
Video
Notes
- I make this dressing for all kinds of salads and bowls. It is a great way to make veggies and salad taste even more delicious.
- Switch out the rocket for spinach, or the butter beans for chickpeas for a different spin on this salad.
Nutrition
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