Artichoke and Lentil Salad

The earthy lentils, tangy artichoke hearts, and bright vegetables in this Artichoke and Lentil Salad taste great together with the tangy balsamic dressing. This is a great option for a vegan meal that is light, healthy, and filling.

Ingredients:

• 1 cup cooked green lentils
• 1 can 14 oz artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup vegan feta cheese, crumbled optional
• 1/4 cup roasted pine nuts optional

Instructions:

In a large salad bowl, combine the cooked lentils, artichoke hearts, cherry tomatoes, red onion, parsley, and Kalamata olives

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper to make the dressing

Pour the dressing over the salad ingredients and toss well to coat

If desired, sprinkle vegan feta cheese and roasted pine nuts on top for added flavor and texture

Refrigerate the salad for about 30 minutes to allow the flavors to meld together before serving

Serve chilled and enjoy your delicious Artichoke and Lentil Salad