Snap Pea Lentil Salad

5 from 1 vote

This snap pea salad is hearty and crisp with black lentils, crumbled goat cheese, chopped almonds, scallions and fresh herbs, all tossed in lemon vinaigrette.

Prep Time10

Cook Time15

Total Time25

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For lentils

1 cup black lentils
1 teaspoon kosher salt
Water

For salad

8 ounces snap peas, sliced on the diagonal into 1/4-inch pieces
2 scallions, thinly sliced
2 tablespoons chopped parsley
1 tablespoon chopped mint
1/3 cup chopped almonds
1/4 cup crumbled goat cheese

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice and zest
1/4 cup olive oil

Instructions

Place the lentils and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil and then reduce to a low simmer with the lid partially on the saucepan. Cook for 15-20 minutes until the lentils are just tender. Taste them to check their doneness after 15 minutes. Once the lentils are ready, pour them into a strainer and rinse with cold water.
In a large bowl, combined the cooked lentils, snap peas, scallions, parsley, mint, almonds and goat cheese.
To make the vinaigrette, whisk the garlic, mustard, honey, salt, pepper, lemon juice, lemon zest and olive oil in a small bowl.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

To make the salad vegan, leave out the cheese or use a plant-based, dairy-free substitute. Also, use maple syrup instead of honey in the dressing.

You can store leftovers in the fridge up to 4 days. Keep the salad and extra vinaigrette in separate airtight containers. Let the dressing sit out at room temperature for 15 minutes before tossing in the salad.

Optional Additions

Leafy greens: kale, arugula or baby spinach. They will soften if you have leftovers.
Hard-boiled eggs, chopped
Chicken, salmon, shrimp or another protein

Nutrition