This Lentil Salad with Tuna packs a protein punch that will keep you satisfied until dinner! It's full of Spring goodies like carrots and kale. Dress it with a simple lemon and olive oil dressing and you are good to go. {gluten free}

Do you like lentils? Maybe you haven't given them a fair shot. They can be a healthy, easy to grab staple that can be used in a ton of different dishes. Dressing them in a simple dressing of lemon, olive oil, salt and peppers makes them even better.

I sometimes buy fresh ones that I cook in my Instant Pot but most often I use canned ones because they are so easy. If you are worried about the sodium content in canned lentils just give them a rinse and that removes most of it.

I try to eat a green chopped salad every day for lunch and lentils are the perfect addition to give me extra nutrition and protein.

NUTRITIONAL VALUE OF LENTILS

fiber
protein
folate
magnesium
iron
potassium
naturally gluten free
can help regulate blood sugar

HOW TO MAKE LENTIL SALAD

If you are using canned lentils like I did, this Lentil Salad with Tuna is so easy. You can make a double batch and eat the rest the next day for lunch.

So let's do this, shall we? Rinse your lentils and put them into a bowl. Add chickpeas, sliced carrots, shredded kale and tuna. Whisk the olive oil, lemon juice, salt and pepper together in a small bowl. Pour over salad and enjoy!

You can add any vegetables you want to this salad and if you don't feel like making your dressing, use store bought. Need some cheese? Add some salty feta to the top!

I think you are going to love this clean eating lentil salad! If you love lentils, try these Classic Lentil Burgers.

Lentil Salad with Tuna

This Lentil Salad with Tuna packs a protein punch that will keep you full until dinner! It's full of Spring goodies like carrots and kale. Dress it with a simple lemon and olive oil dressing and you are good to go. {gluten free}

Print Pin Rate

Course: Lunch

Cuisine: American

Diet: Gluten Free

Keyword: Lentil Salad with Tuna

Prep Time: 10

Total Time: 10

Servings:

Calories: 224kcal

Ingredients

1 14 oz can of lentils
½ cup chickpeas
½ cup sliced carrots
1 3 oz can of tuna in oil or water
1 cup chopped kale or spinach

Dressing

2 tablespoon olive oil
1 tablespoon fresh lemon juice
salt and pepper

Instructions

Add all salad ingredients into a medium sized bowl. Break up tuna with a fork.
Whisk dressing ingredients together and pour over salad. Add more salt and pepper to taste.
Store in fridge in a covered container for up to three days.

Nutrition

Tried this recipe?Mention @seasonal_craving or tag #seasonal_craving and I will repost on my stories.