Greek Chopped Kale and Lentil Salad

This Greek Chopped Kale and Lentil Salad is packed with crunchy veggies, protein-rich lentils, feta, and a creamy Mediterranean-inspired dressing. Perfect for meal prep, lunch, or an easy, healthy side dish!

About This Recipe

This Greek Chopped Kale and Lentil Salad is one of those recipes that checks all the boxes: nutritious, filling, easy to make, and packed with flavor. The creamy dressing comes together with hummus and tzatziki for a shortcut that’s both delicious and protein-packed, while lentils add both protein and fiber that turns this salad into a satisfying meal.

One of my favorite things about this chopped salad is that you get a little bit of every ingredient in each bite. Plus, it’s the kind of salad that actually gets better as it sits, making it ideal for meal prep or preparing ahead for gatherings.

And if you love a good kale salad, be sure to also try my Kale Caesar Salad, Kale Salad with Peanut Vinaigrette, Mexican Chopped Kale Salad, Wild Rice and Kale Salad (Cubby’s Copycat), Chopped Kale Salad, Delicata Squash & Crispy Shallots, or Harvest Chopped Kale Salad.

Ingredients and Substitutions

• Red wine vinegar: Adds bright, tangy flavor that gives the dressing its classic Greek-inspired taste. White wine vinegar can also be used.
• Lemon juice: Use freshly squeezed lemon juice for the best flavor!
• Garlic: Frozen garlic cubes or freshly minced garlic both work well.
• Shallot: Red onion can be substituted if preferred or if that’s what you have on hand.
• Tzatziki: Store-bought or homemade. This creates a creamy, flavorful base for the dressing.
• Hummus: Helps thicken the dressing while adding extra protein and Mediterranean flavor. Plain or roasted garlic hummus both work great.
• Kale: I love using lacinato kale because it’s a bit sweeter and chewier than regular kale. However, regular kale works, or you can substitute your favorite greens like spring mix or spinach. I highly recommend putting the kale through your food processor to help dice it up into tiny bites.
• Green cabbage: Adds crunch and texture while helping stretch the salad. Red cabbage also works well.
• Mini cucumber: Thinly sliced or diced. Persian cucumbers are another great option.
• Cherry tomatoes: Add sweetness and freshness. Grape tomatoes can be substituted.
• Fresh dill: Provides that classic Greek flavor. Fresh parsley can also be used or combined with the dill.
• Lentils: Steamed lentils make this recipe incredibly easy. You can use store-bought steamed lentils or cook your own green or brown lentils. 
• Feta: Reduced-fat feta keeps things lighter while still providing plenty of salty, tangy flavor. You can also use full-fat feta or fat-free feta if you prefer. 

Dietary Adaptations 

Gluten-free: As written.

Dairy-free: To keep it dairy-free, Trader Joe’s carries a fabulous vegan tzatziki. They also have a great dairy-free feta, but my favorite is the “Follow Your Heart” brand I find at my Vons or Stater Bros.

How To Make

1. Add vinegar, lemon juice, shallots, and garlic to a large serving bowl and let them marinate for a few minutes. Whisk in your tzatziki and hummus.
2. Remove woody stems from kale by ripping the leaves off. Chop kale and cabbage super fine using a knife, OR give it a quick whirl in your food processor. Be careful not to over-process. We want it small but not a paste! Add them to the bowl along with the remainder of the salad ingredients. Toss well and enjoy as a side or with your favorite grilled protein thrown on top!

Helpful Tips

1. Chop small: The chop matters!! Especially for kale salads, I highly recommend using the food processor to easily finely chop the kale. Even though it can be an extra dish to wash, it’s worth it to get the super chopped kale. Chopping the kale smalls helps the dressing cover the greens completely and make sure it’s tender and full of flavor. Plus, the small chop just helps the flavors disperse so that each bite is so much better! 
2. Massage the kale: If using curly kale, massage it for 1-2 minutes before adding the remaining ingredients. This helps soften the leaves and reduces bitterness.
3. Pair with a protein: Pair this salad with your favorite protein to make it a full meal. It’s super versatile and works with grilled chicken, pork tenderloin, steak, shrimp, salmon, or even rotisserie chicken.
4. Let it sit: Allowing the salad to sit for 15-30 minutes before serving gives the flavors time to meld together and softens the kale slightly.
5. Meal prep friendly: Unlike lettuce-based salads, this one holds up well for several days in the refrigerator, making it perfect for lunches throughout the week.

Protein Pairings

Pair this Greek kale salad with some protein to make it a meal! Some of my favorites include:

• Greek Marinated Chicken Skewers
• Balsamic, Dijon, and Garlic Marinated Chicken Tenders
• Balsamic and Herb Pork Tenderloin
• Sweet Garlic Spiced Grilled Flank Steak
• Balsamic Herb Grilled Chicken

For More Delicious Salad Recipes

• Kale Caesar Salad
• Kale Salad with Peanut Vinaigrette
• Mexican Chopped Kale Salad
• Wild Rice and Kale Salad (Cubby’s Copycat)
• My Favorite Simple House Salad
• Chopped Kale Salad, Delicata Squash & Crispy Shallots
• Harvest Chopped Kale Salad

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