Lentil Salad with Dates
Chef Emily is known for her nutritious, delicious plant-based cooking, and this bright lentil salad is no exception. Plump French green lentils are mixed with cucumber and red onion, along with the perfect balance of sweet and salty from some dried Medjool dates and vegan feta. Tossed in an herby lemon dressing, this side salad is the perfect light lunch or pairing for your plant-based protein of choice.
Nutritional facts
Protein
11g
Carbs
41g
Calories
389kcal
Fat
21g
Ingredients
Italian Parsley, Cucumber, Vegan Feta, Lemon Juice, Apple Cider Vinegar, Green Lentils, Za'atar, Dried Medjool Dates, Garlic, Lemon, Hemp Seeds, Himalayan Pink Salt, Red Onion, Extra Virgin Olive Oil, Bay Leaf
Contains sesame seeds.
Reviews
4.4
Based on 28 reviews
David · 11/04/26
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About Emily Peck
Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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