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Mediterranean Dense Lentil Salad with Tahini Dressing
The Viral Dense Bean Salad Trend Gets a Brain-Boosting Mediterranean Twist
If you've spent any time on social media lately, you've probably noticed that dense bean salads are everywhere. These hearty, meal-worthy salads have become one of the biggest healthy eating trends thanks to their satisfying texture, make-ahead convenience, and impressive nutritional profile.
This Mediterranean Dense Lentil Salad with Mushroom Memory Tahini Dressing takes the trend to the next level by combining protein-rich lentils and chickpeas with fresh vegetables, herbs, and a creamy tahini dressing enhanced with BareOrganics Mushroom Memory Blend Powder. The result is a colorful, nutrient-packed salad that's as delicious as it is nourishing.
Whether you're looking for a healthy lunch, a meal-prep solution, or a vibrant side dish for summer entertaining, this salad delivers on every front.
This delicious recipe is created by Gluten Free & More Magazine
Ingredients
Dense Salad:
- 1 cup dried red lentils
- 2½ cups water
- 1 (15-ounce) can chickpeas, drained, rinsed, and dried
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ small red onion, finely diced
- 1 cup roasted red peppers, diced
- ½ cup marinated artichoke hearts, drained and chopped
- ½ cup crumbled feta cheese or dairy-free feta
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
For the Mushroom Memory Tahini Dressing:
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon BareOrganics Mushroom Memory Blend Powder
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon maple syrup
- 1 clove garlic, finely grated or minced
- ½ teaspoon ground cumin
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2–4 tablespoons water, as needed
Get The Following Kitchen Equipment:
- Medium saucepan
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
Directions
- Place the lentils and water in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to maintain a gentle simmer and cook for 8–10 minutes, or until the lentils are tender but still hold their shape. Avoid overcooking.
- Drain any excess liquid and spread the lentils on a baking sheet or large plate to cool completely.
- In a medium bowl, whisk together the tahini, lemon juice, BareOrganics Mushroom Memory Blend Powder, olive oil, maple syrup, garlic, cumin, salt, and pepper.
- The mixture will become thick at first. Slowly whisk in the water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- Taste and adjust seasoning if desired.
- In a large serving bowl, combine the cooled lentils, chickpeas, cucumber, tomatoes, bell pepper, red onion, roasted red peppers, artichoke hearts, feta cheese, parsley, dill, and mint.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- For the best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
- Garnish with additional herbs, feta, or lemon wedges if desired.
Ingredients:
