Full recipe below or head to my website for an easier to follow format with details:
https://evannryan.com/blogs/high-protein-vegan-lunch-recipes/fattoush-salad
Lentil Fattoush Salad
Recipe makes 4 servings
Macros per serving:
528 cals – 16g fat – 72g carbs – 24g protein
Ingredients:
4 cups cooked, lentils
4 persian cucumbers
1 large tomato
4 radish
1 small bunch green onions
1 small package mint (20g)
4 cups lettuce (small container – 140g)
4 whole wheat pitas
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Dressing:
3 tbsp olive oil
¼ cup lemon juice
2 tbsp pomegranate molasses OR maple syrup (see note)
1 tbsp sumac spice (see note)
½ tsp garlic powder
½ tsp salt
½ tsp pepper
Instructions:
1. If cooking your lentils from scratch – cook them first. Pro-tip I learned not to long ago when it comes to cooking lentils from scratch: Don’t measure the lentils to water like you do rice. Simply fill a pot with water, add lentils, and boil until tender and cooked through. Usually 24-28 minutes.
2. Preheat the oven to 350 F.
3 Slice your pitas into 8 triangles each.
4. Season sliced pitas with 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, and ½ tsp salt.
5. Spread seasoned pita triangles across a baking tray and bake for 12 minutes. Flip and bake another 5-8 minutes or until browned and crispy on both sides. Set aside to cool.
6. Wash and prepare all the veggies: slice the cucumbers, tomatoes, radishes (if using), green onions, and mint.
7. Add all the prepared veggies to a bowl.
8. Add cooked and cooled lentils to the veggie bowl and mix everything together well.
9. Make the dressing by adding all the dressing ingredients together in a small bowl and whisking to combine.
FOR MEAL PREP if you don’t have a way to keep the dressing separate:
10. Divide the dressing across the bottom of 4 meal prep containers.
11. Top each with ¼ of the lentil and vegetable mix.
12. Then add the salad greens last.
13. Keep the crispy pita croutons on the side until ready to eat. When ready to eat, break the crountons slightly over the salad and enjoy!
14. IF you have all the containers or you work from home – keep the dressing separate until ready to eat.
This Lentil Fattoush Salad comes from my weekly high protein vegan meal planner! Subscribers get 6 new high protein plant-based meal prep recipes sent to their e-mail every Friday morning. Want to join the club? Check it out here:
https://evannryan.substack.com/subscribe?coupon=75a41e2e