Lentil Salad with Smoked(or Vegan) Chicken

Ella Dereza

Delicious, healthy, and easy to prepare -this is how you can characterize this salad recipe. This lentil salad is guaranteed to appeal to everyone who loves to eat right and seeks to enrich their diet with healthy protein and fiber.

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Prep Time 10

Cook Time 20

Course Dinner, Salad

Cuisine American, Mediterranean, Ukrainian

Servings portions

Calories 502 kcal

Equipment

1 salad bowl

Ingredients

3 cups canned lentils 1 lb / 500 g
1 1/2 cups canned red kidney beans 8 oz / 250 g
1/2 cup chopped bell pepper
7 oz smoked chicken (or vegan "chicken" pieces) 200 g
1/4 cup raw almonds
2 green onions
1/3 cup kalamata olives without pit
zest from 1/2 lemon
2 Tbsp lemon juice
2 Tbsp chopped fresh mint
2-3 Tbsp extra virgin olive oil

Instructions

Cut the salad onion into thin rings. Chop the bell pepper into small cubes. Halve the olives and finely chop the mint. Cut the smoked chicken (or vegan "chicken") into strips. Scrub half the lemon, grate the yellow zest, and squeeze the juice.
Meanwhile, heat a frying pan without oil or butter and roast the almonds for 2-3 minutes until light brown,stirring regularly.
Mix the oil with the lemon juice, zest, mint, pepper, and salt for the dressing.
Place the lentils and red kidney beans in a colander, rinse under cold running water and drain in a colander. Mix the lentils and beans with the salad onion, bell pepper, olives, dressing, and chicken (smoked or vegan). Sprinkle with the nuts. Enjoy!

Notes

Use cashew nuts instead of almonds.
Store the lentil salad in a fridge in an airtight container for 2-3 days. Do not mix with the nuts as they lose their crunchiness. Add nuts to your salad when serving.
If you don’t like the lemony taste, reduce the lemon juice to 1 Tbsp.
Try this lentil salad with my Special Hot Sauce Adjika.

Nutrition

Calories: 502kcal

Keyword gluten-free, healthy, legumes