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Under 30 min

Mediterranean Lentil Salad

from the video Make-Ahead Mason Jar Salads For The Week ▶︎

by Merle O'Neal

Inspired by


for 1 serving


  • ¼ cup (60 mL) olive oil
  • 2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 1 teaspoon pepper
  • ½ teaspoon salt


  • ½ cup (50 g) yellow bell pepper, chopped
  • ½ cup (100 g) chickpeas
  • ½ cup (65 g) cucumber, chopped
  • ½ cup (100 g) cherry tomato, halved
  • ½ cup (100 g) lentils, cooked
  • ½ cup (20 g) fresh parsley, chopped


  1. In a large mason jar, add the olive oil, red wine vinegar, lemon juice, garlic, pepper, and salt. Stir or swirl to combine.
  2. Add the bell pepper, chickpeas, cucumber, cherry tomatoes, lentils, and parsley and screw on the lid.
  3. Store in the refrigerator until ready to eat, up to 5 days
  4. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  5. Enjoy!
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