Crispy Lentil Salad with Lemon-Tahini Dressing

A crunchy and flavorful fall salad featuring seasoned crispy lentils and a delightful lemon-tahini dressing.

By @kalejunkie

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 cups brown lentils cooked and cooled
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 0.1 tsp salt
• 0.5 cup olive oil
• 0.33 cup lemon juice juice of 1-2 lemons
• 3 tbsp tahini
• 1.5 tbsp maple syrup
• 2 cloves garlic mashed
• 1 tsp cumin
• 0.5 tsp salt
• 0.75 tsp black pepper
• 0 tbsp water as needed to thin
• 1 bunch dino kale stems removed and chopped
• 1 bunch green onions finely sliced
• 0.5 cup italian parsley chopped
• 0.5 cup castelvetrano olives pitted and chopped
• 0.5 cup slivered almonds
• 1 cup feta cheese crumbled

Instructions

1. Cook lentils until firm to the bite, drain and dry.
2. Preheat oven to 325°F. Toss lentils with olive oil, chili powder, garlic powder, and a pinch of salt. Spread on a baking sheet.
3. Bake the lentils for 30-35 minutes, tossing halfway through. Let cool until crispy.
4. Prepare the lemon-tahini dressing by blending olive oil, lemon juice, tahini, maple syrup, garlic, cumin, salt, and black pepper. Add water to thin if necessary.
5. Remove the stems from kale, chop finely, and add to a salad bowl.
6. Add finely sliced green onions, chopped parsley, chopped olives, slivered almonds, and crumbled feta cheese to the bowl.
7. Add the crispy lentils to the salad. Pour the lemon-tahini dressing over the salad and toss to combine.