If you're looking for the best kale salad to enjoy this fall season, then prepare to FALL in-love with this Crispy Lentil Salad with Lemon-Tahini Dressing. It's filled with tender kale, salty olives, and crunchy slivered almonds, all topped off with the most delicious crispy lentils that pack this salad full of protein. It's perfect for enjoying as lunch, dinner, or even as a flavorful side salad alongside your favorite protein!
Equipment
- 1 Blender
- 1 Vegetable Chopper this will make your life so much easier!
Ingredients
For the Crispy Lentils:
- 2 Cups Brown or Green Lentils cooked and cooled - do not use red lentils, as they won't work
- 1 Tablespoon Olive Oil
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Pinch Sea Salt
For the Salad:
- 1 Bunch Dino Kale stems removed and chopped
- 1 Bunch Green Onions finely sliced
- ½ Cup Italian Parsley chopped
- ½ Cup Castelvetrano Olives pitted and chopped
- ½ Cup Slivered Almonds
- 1 Cup Crumbled Feta Cheese
For the Lemon-Tahini Dressing:
- ½ Cup Olive Oil
- ⅓ Cup Lemon Juice this is approximately 1-2 lemons
- 3 Tablespoons Tahini
- 1 ½ Tablespoons Maple Syrup
- 2 Cloves Garlic mashed
- 1 Teaspoon Cumin
- ½ Teaspoon Sea Salt
- ¾ Teaspoon Ground Black Pepper
- Water to thin the dressing as needed
Instructions
- To make this salad, start by preparing the lentils. Cook the lentils according to the package instructions - they should be firm to the bite and NOT mushy. This is important!
- Drain the water from the lentils and spread them out on a paper towel, and pat them dry to remove as much moisture as possible.
- Next, line a baking sheet with parchment paper and spread the lentils out evenly across it. Add the olive oil and seasonings (the chili powder, garlic powder, and sea salt) and toss to fully combine.
- Transfer the tray into the oven and bake the lentils for 30-35 minutes, until they're nice and crispy. Remove the tray from the oven at about the 20 minute mark and shake the lentils, so that they cook evenly.
- Once the lentils are crispy, remove them from the oven and allow them to cool while you prepare the rest of the salad.
- Add all of the dressing ingredients to a blender (the olive oil, lemon juice, tahini, maple syrup, garlic, cumin, sea salt, ground black pepper, and water) and blend until fully smooth and creamy.
- Taste and adjust the seasonings as needed, then set the dressing aside.
- Prepare the salad by washing and chopping the produce: the kale, green onions, and Italian parsley, and add them to a large bowl.
- Next, add in the chopped pitted olives, the slivered almonds, and crumbled feta cheese.
- Add the crispy lentils to the salad and pour the dressing on top.
- Finally, toss the salad until it's fully coated in the dressing, then serve and enjoy!
Calories: 927kcal | Carbohydrates: 76g | Protein: 37g | Fat: 56g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 33g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 1035mg | Potassium: 1346mg | Fiber: 34g | Sugar: 8g | Vitamin A: 4366IU | Vitamin C: 55mg | Calcium: 418mg | Iron: 10mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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