Lentil Tabbouleh Salad Recipe (CAVA Copycat)
My Lentil Tabbouleh Salad Recipe is a delicious copycat version of the popular CAVA dish. A hearty black lentil salad, with fresh herbs, tomatoes, and cucumbers, all tossed in a zesty lemon-garlic dressing.
Ingredients
- 1 Cup Black Lentils cooked
- 5 Roma Tomatoes diced
- 1 Large English Cucumber diced
- 1/2 Red Onion diced
- 1 Cup Fresh Parsley chopped
- 1 Tablespoon Fresh Dill chopped
- 2 Lemons juiced
- 2 Cloves Garlic minced
- 1 Teaspoon Salt & Pepper
Instructions
- Prepare the Lentils: Rinse the black lentils thoroughly to remove any dirt or debris. Add them to a pot with 3 cups of water and bring them to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and let the lentils cool down completely.
- Prep the Veggies: While the lentils are cooking, dice your tomatoes, cucumber, and red onion. Chop the fresh parsley and dill, and mince the garlic cloves.
- Combine Everything: In a large bowl, mix the cooled lentils with the diced vegetables, herbs, and garlic. Squeeze in the fresh lemon juice, season with salt and pepper, and give everything a good stir to combine. Taste and adjust the seasoning if necessary.
- Serve & Enjoy: Serve your Lentil Tabbouleh Salad chilled or at room temperature. It's perfect as a side dish, a light lunch, or even as a topping for wraps or grain bowls.