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Northern Pulse Growers Association

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Greek Lentil Salad

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1 – 19 oz can lentils, rinsed and drained                         
1 c. cucumber, diced
½ c. calamata olives                                                          
¼ c. fresh parsley, chopped
½ c. onion, chopped                                                               
¼ c. olive oil
1 ½ c. grape tomatoes, halved
¼ c. lemon juice
½ c. green peppers, chopped
1 T. dried oregano

In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumbers, feta cheese and parsley.
Whisk oil, lemon juice and oregano together. Add parsley to salad and toss with dressing to coat. Can be eaten right away or covered and left in fridge to marinate for 2 hours before serving.  Salad can be made a day in advance.
This salad is a source of iron and foliates. It’s quick to prepare and has classic Mediterranean flavors.


Nutrition Facts
Serving Size 
Servings Per Container 10
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4