Lentil Salad
Vegan or vegetarian possible with substitutions!
I’d been glutening myself on accident with this recipe with the steamed lentils from Trader Joe’s, which contain wheat. Don’t worry, you can make this tasty salad with cooked dry lentils or prepared canned lentils! For me, canned is the way to go. The point of this salad in my mind is something I can toss together quickly. Canned lentils are great to have in your pantry. If you are looking for another lentil recipe, try these vegetarian sloppy sliders.
This salad can easily be made vegetarian by omitting the chicken sausage or subbing for cooked mushrooms. It can be made vegan by omitting the cheese or subbing vegan feta or goat cheese crumbles.
When I initially posted on Instagram I had a few people ask, “what about the dressing?”. Trust me when I say that I’m a heavy dressing kind of girl. This salad really doesn’t need it, the bruschetta does the trick! But if you really need it, try a Greek dressing.
Lentil Salad
A hearty yet fresh mix of tender lentils, peppery arugula, tangy feta, savory bruschetta, and flavorful sausage for a satisfying meal that comes together in minutes.
Ingredients
- 1⁄2 bag arugula (or to taste)
- 1 can lentils (gluten free, drained and rinsed)
- 14.5 oz container fresh bruschetta (Trader Joe's)
- 12 oz package chicken sausage
- 6 oz crumbled feta (sub vegan if needed)
Instructions
- Add a desired amount of arugula to a salad serving bowl.
- Chop your chicken sausage and sauté in a pan with a pit of oil. Cook on each side until browned. Add to the salad bowl.
- Add the container of feta and bruschetta.
- Drain and rinse a can of lentils and add it to the salad. (start with 1/2 can and add more as desired)
- Toss the salad together and enjoy!