Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

4.94 from 33 votes
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Forget everything you ever knew about lentil salad.

It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love.

I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.

This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.

How To Make Lentil Chopped Salad with Honey Walnut Dressing

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lentil salad

Step 1. Rinse, then cook the lentils until tender.

Step 2. While the lentils cook, make the dressing by combining all dressing ingredients in a blender.

Step 3. Add all salad ingredients to a large salad bowl.

Step 4. Toss the salad with the dressing. I like to do this while the lentils are still a bit warm so they really soak up the dressing well.

Step 4. Serve or refrigerate and enjoy all week.

lentil salad

What Else Can I Use?

  • If you prefer not to make your own lentils, you can buy them pre made at places like Trader Joe’s and it’ll save you a step.
  • Quinoa or farro can be substituted for the lentils for a totally different take on this salad. Still delicious!
  • If you don’t have honey, maple syrup can be used in the dressing.
  • No walnuts for the dressing? Use almonds or hazelnuts.
  • Goat cheese is also quite nice in this salad in place of the feta cheese.

This Lentil Chopped Salad is Special Because:

It is the perfect proportion of tender lentils to crunchy vegetables and creamy dressing.

It takes 20 minutes from start to finish.

It is vegetarian, and can be made vegan by leaving out the feta and swapping honey for maple syrup in the dressing.

The DRESSING. This honey walnut dressing is so delicious, and will teach you to start using nuts as the base of dressings more often. So many possibilities!

lentil salad

Be Sure To Check Out These Other Lentil Recipes:

Cheesy Eggplant + Lentil Bake

Speedy Red Lentil Soup with Lemon

Herby Marinated Lentil Salad

lentil salad

If you make this Lentil Chopped Salad with Honey Walnut Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

lentil salad
4.94 from 33 votes

Lentil Chopped Salad with Honey Walnut Dressing

It helps add a productive burst to my day, with no afternoon crash.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 people


  • 1 medium saucepan
  • 1 High speed blender


  • 2 cups dried green lentils
  • 2 cups green cabbage, chopped fine
  • 2 cups cherry tomatoes, halved
  • 3 green onions, white and green parts, sliced thin
  • 2/3 cup feta cheese, broken up
  • Kosher salt

Honey Walnut Dressing

  • 1/3 cup toasted walnuts
  • 1 large garlic clove, smashed and peeled
  • 1 tbsp honey
  • 1/3 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper


  • Bring a medium saucepan of heavily salted water to a boil over medium-high heat.
  • Rinse dried lentils in a strainer, then add to boiling water.
  • Cook for 15-20 until lentils are tender but not falling apart.
  • While the lentils cook, make the dressing.
  • Add all dressing ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little bit of texture from the walnuts.
  • When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions. Break up the feta and add to the bowl.
  • Drizzle the salad with the toasted walnut dressing and toss well.
  • Serve, or refrigerate as this will keep well for 4-5 days.


Calories: 450kcal | Carbohydrates: 47g | Protein: 21g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 396mg | Potassium: 829mg | Fiber: 21g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 24mg | Calcium: 146mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Servings: 6 people
Calories: 450
Keyword: chicken salad, lentil salad, lentils, lunch salads, vegetarian
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    1. I’m so glad you love this, Deanna! I’d estimate that this salad serves roughly 6 people (and that’s what the nutritional information has been calculated on), but it is personal preference all the way!