This vegan lentil salad filled with broccoli, radishes and lots of fresh herbs is perfect for picnics or weekday lunches!
We are officially in the home stretch, winter is in its last days and temperatures are on the rise. As much as I enjoy the cozy soups and cups of cocoa fall and winter have to offer, I eagerly anticipate the arrival of spring.
Broccoli and radishes are a few of my favorite vegetables to add to salads around this time of year, this in-between time that ushers out heartier winter fare in favor of lighter warm-weather meals. I’ve paired them with French lentils for a hearty vegan lentil salad.
Which Lentils are Best for Salads?
The French green lentils (lentilles du Puy) are the best ones to use, because unlike other lentils they hold their shape and don’t turn to mush when cooked, which makes them excellent for salads like this.
I’ve also added a generous amount of fresh chopped parsley and green onions along with a kicky lemon and olive oil dressing. The lightly steamed broccoli and crisp radishes add a pleasantly fresh contrast to the heartier lentils, while a touch of cumin and cayenne in the dressing adds undertones of earthiness and heat. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Lentils – Firm French lentils are best for this salad but you can also use black lentils.
- Fresh Herbs – You’ll need flat-leaf parsley, scallions and chives.
- Radishes – You’ll need 1 bunch of radishes, finely chopped.
- Broccoli – Use a medium head of broccoli cut into florets.
- Seeds – I like a combination of sunflower seeds and pumpkin seeds but you can use your favorite seeds.
- Dressing – You’ll need fresh lemon juice, extra virgin olive oil, ground cumin and cayenne pepper for the dressing.
How to Make a Broccoli Lentil Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by cooking the lentils until just tender, then rinse them in plenty of cold water and drain them thoroughly.
- Meanwhile you’ll steam the broccoli until crisp-tender.
- Next you’ll whisk together the lemon juice, olive oil, salt, cumin, cayenne pepper and garlic in a large bowl to make the dressing.
- Now you’ll add the lentils, chopped herbs, radishes and cooked broccoli to the dressing and toss to combine. Top with the seeds and you’re ready to serve.
Easy to make and full of protein and fiber, this simple but satisfying vegan lentil salad is excellent weekday lunch material; it packs well and can be dressed ahead of time which also makes it perfect picnic food.
More Lentil Salads:
Vegan Broccoli Lentil Salad
This vegan lentil salad filled with broccoli, radishes and lots of fresh herbs is perfect for picnics or weekday lunches!
Ingredients
- 1 medium head of broccoli cut into florets
- 2 Tablespoons/30ml fresh lemon juice
- 3 Tablespoons/45ml extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ⅛th teaspoon cayenne pepper
- 1 garlic clove, finely grated on a microplane
- 1 cup/144g French lentils
- 1 garlic clove
- 1 bay leaf
- 1 bunch of flat-leaf parsley, finely chopped
- 2 scallions, finely chopped
- 2 Tablespoons chives, finely chopped
- 1 bunch of radishes, finely chopped
- ¼ cup/28g sunflower seeds and pumpkin seeds, lightly toasted
Instructions
- Place broccoli in a steamer basket over a small saucepan of water. Bring to a simmer; cover and steam for 3 minutes (until crisp-tender). Cool, coarsely chop broccoli and set aside.
- Whisk together the lemon juice, olive oil, salt, cumin, cayenne pepper and garlic in a large bowl. Set aside.
- Rinse lentils and drain. Combine the lentils, garlic clove, and bay leaf in a large pot and cover with twice their volume of cold filtered water. Bring to a boil over high heat, then reduce to a simmer and cook until just tender (follow package directions), be careful not to overcook. Drain and remove garlic and bay leaves. Rinse in plenty of cold filtered water and drain thoroughly.
- Add drained lentils, chopped herbs, radishes and broccoli to the dressing and toss to combine. Top with toasted sunflower and pumpkin seeds and serve.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 302Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 473mgCarbohydrates: 16gFiber: 6gSugar: 2gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Mindy says
I love this dish! I substituted asparagus for the broccoli because I had it in the fridge. I will definitely be adding this to my list of go to salads!
Kankana says
It already started to feel warm and spring just started. Loving that tabbouleh salad, simple and quick. Just the thing I need on weekdays.
The Food Hunter says
This sounds wonderful...pinning so I can make it soon
Raia Todd says
That looks like a delicious salad! I've never had tabbouleh before, but I would love to try this!
Anna says
I didn't know that the green lentils will hold up better. Mine are mushy by the time I am done cooking. Now I know what to do with my radishes!
Emily @ Recipes to Nourish says
This recipe is so special!!! I love all of those vibrant herbs! Plus the radishes!!! They're one of my favorites.