This Mediterranean chopped lentil salad gives you a fresh, filling, high-fiber meal with bright lemon flavor—easy to make, budget-friendly, and perfect for healthy everyday eating.
For more Mediterranean salad recipes, check out our Greek pasta salad, Greek lentil salad, Mediterranean quinoa salad, and dense chickpea sweet potato salad.
A High Fiber Salad Recipe That Helps You Feel Light Again
After the holidays, when we feel a little weighed down by all the Italian sweets, this Mediterranean chopped lentil salad is our go-to reset 🥗. It’s fresh, bright, and deeply satisfying, without feeling heavy. Inspired by a classic tabbouleh salad, it delivers bold herb flavor with a hearty, satisfying twist.
This is the kind of high-fiber salad recipe that works beautifully for everyday meals. Lentils add plant-based protein and staying power, while herbs, tomatoes, and lemon bring freshness and balance 🍋. It’s naturally low in saturated fats, budget-friendly, and easy to prep ahead for lunches or light dinners.
Louise and I love making this mediterranean lentil salad when we want something simple but nourishing that still feels special 🌿. Served with creamy hummus and warm pita bread, it becomes a protein-packed, fiber-rich meal that’s both comforting and energizing.
If you’re looking for an easy lentil salad recipe that supports a balanced, plant-forward lifestyle, this one belongs on your table.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Lentils: brown, green, or black lentils work best for texture and bite. Use canned for speed or cook dried lentils ahead for a great make ahead lentil salad.
- Tomatoes: vine tomatoes add juiciness and sweetness. Substitute cherry tomatoes, grape tomatoes, or diced Roma tomatoes when out of season.
- Parsley: flat-leaf Italian parsley gives freshness and that classic lentil salad with herbs flavor. Substitute curly parsley or a mix of parsley and baby arugula.
- Dill: adds a bright, slightly tangy note. Swap with fresh mint, chives, basil, or more parsley for a flexible plant-based lentil salad.
- Green onions: mild and crisp, perfect for raw salads. Substitute finely chopped red onion soaked briefly in cold water.
- Extra virgin olive oil: the base of the dressing and key to Mediterranean-style eating. Substitute avocado oil if needed.
- Lemon juice and zest: brings freshness and balance, essential for a vibrant lemon lentil salad. Substitute red wine vinegar or white balsamic.
- Mustard: adds gentle sharpness and helps emulsify. Dijon is ideal; whole-grain or yellow mustard also work.
- Honey or maple syrup: balances acidity. Use agave syrup or a pinch of sugar if preferred.
- Dried oregano: adds warmth and depth. Substitute Italian seasoning.
How to Make Mediterranean Chopped Lentil Salad
Step 1 Make the Lemon Dressing
Add the olive oil, lemon zest and juice, mustard, honey or maple syrup, dried oregano, salt, and black pepper to a large mixing bowl. Whisk until smooth and well combined. This bright and creamy dressing is what gives the salad its fresh Mediterranean flavor.
Step 2 Marinate the Lentils
Add the rinsed and well-drained lentils to the bowl with the dressing. Toss gently until every lentil is coated. Let them sit for a few minutes while you chop the vegetables so they soak up the flavor. This simple step makes the salad more satisfying.
Step 3 Chop the Vegetables and Herbs
Finely chop the parsley, dill if using, and green onions. Dice the tomatoes into small pieces so they mix evenly into the salad. Keeping everything finely chopped gives the salad that classic, fresh texture.
Step 4 Combine and Serve
Add the chopped vegetables and herbs to the lentils and toss until evenly mixed. Taste and adjust seasoning if needed. Serve right away, or chill slightly.
Tips
- Drain lentils very well before adding them to the dressing. Excess water will dilute flavor, especially in a healthy lentil salad like this.
- Marinate the lentils first and let them sit while you prep the vegetables. This small step makes a big difference in taste and removes any tin flavor.
- Chop everything finely so each bite has lentils, herbs, and tomatoes. This is key to the chopped, tabbouleh-style texture.
- Use fresh herbs generously. Parsley and dill bring brightness and make this a vibrant plant based lentil salad.
- Taste and adjust at the end. Tomatoes and lentils absorb salt differently, so a final pinch of salt or squeeze of lemon helps.
- Let it rest briefly if you have time. A short rest brings the flavors together, making it even better as a simple, everyday dish.
- Pair it smartly. Serve with hummus, tzatziki, and pita to turn it into a satisfying, balanced meal that fits a heart healthy diet.
Frequently Asked Questions
Yes. This works very well as a make ahead lentil salad. Store it in the fridge and add extra herbs or lemon just before serving.
Brown, green, or black lentils hold their shape best. Red lentils are not ideal because they turn soft and mushy.
No. Canned lentils are perfectly fine and make this recipe fast and accessible. Just rinse and drain them very well.
Absolutely. Parsley is the base, but mint, chives, or basil all work beautifully.
Both work. Slightly chilled is refreshing, while room temperature brings out more flavor in a lemon lentil salad.
It’s great with hummus, tzatziki, pita bread, grilled zucchini and eggplant, or as part of a simple Mediterranean-style spread.
More Mediterranean Lentil Recipes
- Easy Lentil Patties
- Mediterranean Lentil and Orzo
- Easy Mediterranean Lentils and Rice
- Creamy Red Lentil Soup
- Greek Lentil Soup (Fakes Soupa)
- Italian Lentil Pasta
- Mujadara (Lentils and Rice)
- Tomato Lentil Soup
If you tried this Chopped Lentil Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Mediterranean Chopped Lentil Salad with Lemon Dressing
Ingredients
- 1 can lentils rinsed — 15 oz / 400 g can or 1½ cup/230 g cooked lentils — brown, green, or black
- 2 medium vine tomatoes diced small — about 0.5 lb or 225 g
- 2 packed cups flat-leaf parsley finely chopped
- ½ packed cup dill finely chopped – sub mint or more parsley
- 4 green onions finely chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon mustard Dijon or yellow
- 1 teaspoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt + black pepper to taste
Instructions
- Make the Lemon Dressing: In a large bowl, add 3 tablespoons extra virgin olive oil, ½ teaspoon lemon zest, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper. Whisk until smooth.
- Add the Lentils: Add 1 can lentils (rinsed and well-drained) to the bowl. Gently stir until they are fully coated in the dressing. Let them sit for a few minutes while you prep the veggies so they soak up the flavor.
- Chop the Veggies: Finely chop 2 packed cups flat-leaf parsley, ½ packed cup dill (if using), and 4 green onions. Dice 2 medium vine tomatoes into small pieces. Smaller pieces help everything mix evenly and taste better in each bite.
- Mix and Serve: Add the chopped vegetables to the lentils and gently toss. Taste and add more salt or pepper if needed. Serve with hummus and pita bread for a healthy Mediterranean dinner.
Notes
- Lentils → White beans or chickpeas
- Tomatoes → Cherry tomatoes, grape tomatoes, or diced Roma tomatoes
- Parsley → Curly parsley or a mix of parsley and baby arugula
- Dill → Fresh mint, chives, basil, or extra parsley
- Green onions → Finely chopped red onion (soaked briefly in cold water)
- Lemon juice & zest → Red wine vinegar or white balsamic vinegar
- Mustard → Dijon (best), whole-grain mustard, or yellow mustard
- Honey or maple syrup → Agave syrup or a small pinch of sugar
- Dried oregano → Italian seasoning
- Optional add-ins → Crumbled feta, diced cucumber, olives, bell pepper, or jarred roasted peppers
- Drain lentils really well → Extra water = watered-down flavor
- Marinate lentils first → Let them soak in the dressing while you prep for better taste
- Chop small, chop evenly → Every bite should have lentils, herbs, and tomatoes
- Don’t skimp on fresh herbs → Parsley and dill make the salad bright and fresh
- Taste at the end → Add a pinch of salt or extra lemon if needed
- Let it rest if you can → Even 10 minutes helps the flavors come together
- Serve it with friends → Pair with hummus, tzatziki, and pita for an easy, filling meal
- Store leftovers in an airtight container in the fridge for up to 3 days, and while freezing is possible, the herbs will soften so it’s best enjoyed fresh.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Very nice I tried it …it has a nice taste 👌
This looks appetizing and mouth watering can’t wait to try it
We had this tonight with some salmon and it was delicious! Definitely recommend giving it plenty time to marinate and I’d probably use slightly less parsley next time
Rich in nutrients, easy and quick recipe with the delicious combination of lentils, tomatoes, parsely and lemon.
I like to add tahini and cumin instead of mustard and honey
lova salad…. With lemon…. Splendid ndi & unstoppable
Hello! Nico & Louise,
I hope you two are having a wonderful relaxing winter holiday together!
Unfortunately Del Monte has gone out of business. They carried fire roasted canned tomatoes. I drain well and use those in winter. I use tomatoes out of my garden in summer.
I look forward to making this recipe soon!
Mary