This Mediterranean lentil quinoa salad has spinach, lentils, chickpeas, cucumbers, grape tomatoes, and a pomegranate vinaigrette dressing.
The inspiration for this salad is "The Third Place Vegan Salad" at Third Place Cafe in Abu Dhabi, UAE. If you are ever in Abu Dhabi, you really need to visit this little coffee shop and try this salad. This specific recipe is a simplified version.
What is Pomegranate Molasses?
Pomegranate molasses or pomegranate syrup is frequently used in Middle Eastern dishes, and it's derived from pomegranate juice. It's viscous, sweet, and tangy, and it can be made at home from pomegranate juice if you don't have access to the pomegranate molasses at your grocery store.
Pomegranate molasses can be found in most Middle Eastern grocery stores. If you don't want to mess with making pomegranate molasses or finding pomegranate molasses, still try this recipe, but substitute honey.
How To Meal Prep This Salad
The key to a fresh-tasting salad is only mixing the amount you will eat immediately. I store the salad ingredients in 3 separate containers, then mix them together right before eating:
- the lentils, quinoa, and chickpea mixture
- the pomegranate salad dressing
- the cucumber, tomato, and baby spinach
Keep in mind that the salad dressing will need about 15 minutes at room temperature if stored in the fridge for the olive oil to return to its normal oily state.
You can mix these ingredients altogether 5 hours prior, so if you want to eat this salad at lunch, you can mix it in the morning.
📋 Recipe
Mediterranean Lentil Quinoa Spinach Salad
Ingredients
- 15 ounces canned chickpeas
- 1 cup dried quinoa
- ¾ cup dried brown lentils
- 16 ounces pre-washed baby spinach
- 2 cups chopped Persian cucumbers substitute English cucumber
- 24 grape tomatoes
- 4 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon pomegranate molasses
- salt and pepper to taste
Instructions
- Cook the quinoa, lentils, and chickpeas. In a large pot, boil water. Add dried lentils, canned chickpeas, and quinoa to the same pot. Cook for 15 minutes on high, uncovered. Strain the quinoa, chickpea, and lentil mixture. Turn off the stovetop. Return the chickpeas, quinoa, and lentils to the pot and cover for 5 minutes. Place the mixture in an open bowl in the fridge so it can cool.
- Prepare the vegetables. Wash and chop the cucumbers, grape tomatoes, and baby spinach.
- Make the dressing. In a separate bowl, add the olive oil, balsamic vinegar, pomegranate syrup, salt, and pepper to taste. Mix well.
- Assemble the salad. Once the lentil, chickpea, and quinoa mixture had cooled completely, add it to the tomatoes and cucumbers. Mix in the pomegranate salad dressing.
Notes
- You can add a few optional ingredients that go well with this salad like avocado, pomegranate seeds, walnuts, artichoke hearts, and beets.
- If you don't have pomegranate syrup, you can use honey as a substitute.
- Store salad in 3 parts if eating over several days:
- salad dressing
- quinoa, lentils, and chickpeas
- baby spinach, cucumbers, and tomatoes
Nutrition
📋 Recipe
Mediterranean Lentil Quinoa Spinach Salad
Ingredients
- 15 ounces canned chickpeas
- 1 cup dried quinoa
- ¾ cup dried brown lentils
- 16 ounces pre-washed baby spinach
- 2 cups chopped Persian cucumbers substitute English cucumber
- 24 grape tomatoes
- 4 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon pomegranate molasses
- salt and pepper to taste
Instructions
- Cook the quinoa, lentils, and chickpeas. In a large pot, boil water. Add dried lentils, canned chickpeas, and quinoa to the same pot. Cook for 15 minutes on high, uncovered. Strain the quinoa, chickpea, and lentil mixture. Turn off the stovetop. Return the chickpeas, quinoa, and lentils to the pot and cover for 5 minutes. Place the mixture in an open bowl in the fridge so it can cool.
- Prepare the vegetables. Wash and chop the cucumbers, grape tomatoes, and baby spinach.
- Make the dressing. In a separate bowl, add the olive oil, balsamic vinegar, pomegranate syrup, salt, and pepper to taste. Mix well.
- Assemble the salad. Once the lentil, chickpea, and quinoa mixture had cooled completely, add it to the tomatoes and cucumbers. Mix in the pomegranate salad dressing.
Notes
- You can add a few optional ingredients that go well with this salad like avocado, pomegranate seeds, walnuts, artichoke hearts, and beets.
- If you don't have pomegranate syrup, you can use honey as a substitute.
- Store salad in 3 parts if eating over several days:
- salad dressing
- quinoa, lentils, and chickpeas
- baby spinach, cucumbers, and tomatoes
Leah says
Excellent filling salad.
Ally says
I added the artichoke hearts and avocado- delish.
Lilian B. says
Glad you liked it!