Medjool Date and Lentil Salad

local_grocery_store Ingredients

• 1 cup lentils, cooked
• 8 medjool dates, pitted and chopped
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

restaurant_menu Method

1. 1.In a large bowl, combine the cooked lentils, chopped dates, diced cucumber, diced red bell pepper, thinly sliced red onion, and chopped parsley.
2. 2.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and salt and pepper to taste.
3. 3.Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.

lightbulb_outline Tips

• chevron_rightFor extra protein, add some chickpeas or grilled tofu to the salad.
• chevron_rightMake the salad ahead of time and store it in the fridge for an easy and healthy lunch or dinner.