Crispy Lentil Feta Salad With Maple Tahini Dressing

Crispy Lentil Feta Salad With Maple Tahini Dressing

If there’s one salad on repeat in my kitchen, it’s this one. The star? Ultra-crispy lentils that add the perfect crunch to every bite. This recipe makes a generous batch of them, so I recommend doubling the dressing and storing it separately in the fridge. That way, you can quickly toss together a nourishing, satisfying salad anytime.

For a protein boost, I often add crispy air-fried tofu—and I never skip the avocado. Sometimes I’ll throw in quinoa for an even heartier option. Between the creamy avo, salty feta, and punchy dressing, it’s a combo that just works.

Crispy Lentil Feta Salad With Maple Tahini Dressing

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Ingredients
  

Maple Tahini Dressing

  • 1/2 cup olive oil
  • 1/4 cup tahini
  • 2-3 lemons juiced
  • 3 tbsp maple syrup
  • 2 garlic cloves
  • 1 tsp cumin
  • salt & pepper to tase

Crispy Lentils

  • 1 cup green lentils
  • 3 cups water
  • 1/4 cup olive oil
  • 4 tbsp chili powder
  • 4 tbsp garlic powder

Kale Salad

  • 1 bag shredded kale rinsed
  • 5 green onions chopped
  • 1/2 cup parsley
  • 1-2 avocados cubed
  • 1/2 cup shaved almonds
  • 1 cup vegan feta

Instructions
 

  • Preheat oven to 400F.
  • Add all dressing ingredients to a blender and blend until smooth. Taste and adjust seasoning as needed—you should be able to taste the maple. Once ready, set aside.
  • Cook lentils according to package instructions, being careful not to overcook. Once tender, drain and pat dry thoroughly with a paper towel to remove as much moisture as possible.
  • Line a baking sheet with parchment paper and spread the lentils out evenly. Drizzle with olive oil, then sprinkle with chili powder and garlic powder. Toss to coat. Bake for 15–20 minutes, flipping halfway through, until the lentils are browned and crispy. Remove from oven and let cool.
  • While the lentils bake, prepare the salad base in a large mixing bowl. Rinse and dry the shredded kale, then add the green onions, parsley, avocado, shaved almonds, and feta. Add about 1 cup of the crispy lentils and pour in half of the dressing. Toss well, massaging the dressing into the greens.
  • To serve, divide the salad into bowls and top with extra crispy lentils, more feta, and a final drizzle of dressing.