This Greek Veggie Protein salad was created when I was trying to cook a quick and healthy meal filled with protein and some delicious vegetables…..and it turned out delectable! This makes a wonderful lunch or a light dinner. Enjoy!

Preparation + Cook Time: 45 minutes

Makes about 5-7 servings

Ingredients:

  • 1/2 C Lentils
  • 1/2 C Quinoa
  • 5 Tbsp Olive Oil (divided)
  • 4 C Riced Cauliflower
  • Salt and Pepper to taste
  • 1 Can Chickpeas, Drained
  • 1/4 C Tahini
  • Juice of 1 Lemon
  • 2 C + 2 Tbsp Water (divided)
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 tsp Minced Garlic
  • 1/3 C Red Onion. chopped
  • 1 C Sliced Radish
  • 1 C English Cucumber, chopped
  • 3 C Shredded Carrot
  • 1/4 C Chopped Greek Pepperoncinis
  • 1 C Roughly Chopped Parsley

Instructions:

  1. In 2 separate pots, cook the 1/2 C of lentils in 1 C of water and the 1/2 C of quinoa also in 1 C of water. They cannot be cooked together as they have different cooking times. When cooked, drain and set aside to cool.
  2. In a wok, saute the 4 C of riced cauliflower in 1 Tbsp of Olive Oil. Season with salt and pepper to taste. Saute for 8 minutes until cooked through. Set aside to cool.
  3. In a large bowl, combine the cooled lentils, quinoa, and riced cauliflower. Add the chickpeas.
  4. Add the red onion, radish, cucumber, carrot, pepperoncinis, and parsley to the bowl and stir.
  5. Make the dressing: In a small container combine 1/4 C tahini, juice of 1 lemon, 2 Tbsp water, 4 T olive oil, 1 Tbsp apple cider vinegar, salt and pepper to taste, and 1/2 tsp minced garlic. Whisk together. Pour the dressing over the salad and combine until it is thoroughly mixed through.
  6. Serve in bowls.

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