hummusapien.com· by Alexis Joseph, MS, RD★ 5.0

Crazy Good Kale Lentil Salad with Feta and Olives

Name: Crazy Good Kale Lentil Salad with Feta and Olives
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4, 4 servings (8 cups)
Ingredients: 1/3 cup slivered almonds, and toasted; 6 oz or 1 bunch Tuscan kale, stemmed and chopped (7-8 cups); 1 1/2 cups cooked French lentils (I love Trader Joe's pre-cooked!); 3/4 cup feta in brine, crumbled; 3/4 cup pitted castelvetrano olives, roughly chopped (or get them from the olive bar!); 1/2 cup pickled red onions*; 1 cup chopped parsley leaves; 1 large lemon, juiced (3 1/2-4 tbsp lemon juice); 3 tbsp extra virgin olive oil; 1 1/2 tsp pure maple syrup or honey; 1 1/2 tsp sumac (optional but adds great flavor); 3/4 tsp Aleppo pepper flakes (or 1/2 tsp crushed red pepper flakes, omit for no kick); 1/2 tsp fine sea salt + freshly ground black pepper

Nutrition Facts

Per serving · recipe makes 4 · 22m total

Servings

Calories

23% of a 2,000 cal day

450KCAL

Protein

15g29% DV

% DAILY VALUE

Total Fat34g

43%

Saturated7g

36%

Unsaturated26g

—

Total Carbs27g

10%

Fiber10g

36%

Total Sugars5g

—

incl. Added Sugars2g

Starch11g

—

Sodium1118mg

49%

% Daily Value is based on a 2,000 calorie day.

When I want a lunch that loads up on greens and *actually* keeps me full, this Mediterranean-inspired kale salad with lentils (pre-cooked for ease) always hits. Each forkful delivers crunch, creaminess and briny goodness from castelvetrano olives, almonds, pickled red onions, fresh parsley, feta and lemon olive oil dressing. With over 16g protein and 12g fiber per serving, it's as delish as it is satisfying. Even better? It stores well in the fridge for several days, AKA a make ahead lunch dream.

Ingredients

4 SERVINGS

For the salad

⅓ cupslivered almonds — toasted
6 ozTuscan kale — stemmed, chopped, 7–8 cup
1½ cupscooked French lentils — pre-cooked
¾ cupfeta in brine — crumbled
¾ cuppitted castelvetrano olives — roughly chopped
½ cuppickled red onions
1 cupparsley leaves — chopped

For the dressing

1large lemon — juiced, 3½–4 tbsp
3 tbspextra virgin olive oil
1½ tsppure maple syrup — or honey
1½ tspsumac — optional
¾ tspAleppo pepper flakes — or crushed red pepper flakes
½ tspfine sea salt + freshly ground black pepper

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

22m total

Read the method on hummusapien.comAlexis Joseph, MS, RD’s original page

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gluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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