Lentil Tabbouleh {Cava Copycat}

5 from 2 votes

Lentil Tabbouleh {Cava Copycat}

This Lentil Tabbouleh recipe is a copycat of the popular Mediterranean restaurant, Cava. Tender lentils are elevated into a fresh, bright salad, with parsley, cucumbers and tomatoes. Topped with a zesty and light dressing, there is no cooking required, and ready in under 10 minutes!

Prep Time10

Total Time10

Course: Salad

Cuisine: Mediteranenan

Servings: Servings

Calories: 324kcal

Author: Sunena Anand

Equipment

Ingredients

540 mL Canned lentils drained, rinsed
½ English cucumber finely diced
1 Beefsteak tomato deseeded, finely diced
1 bunch Curly parsley finely chopped
½ cup Fresh dill finely chopped
⅓ cup Extra virgin olive oil
1 Lemon juiced
1 ½ teaspoon Sea salt

Instructions

Prep parsley: Remove the parsley leaves from the stems, as best as you can. Finely chop the parsley leaves, and add to a bowl with the lentils.
1 bunch Curly parsley, 540 mL Canned lentils
Prep the vegetables: Prep the vegetables by chopping them in an even-sized fine dice. Before chopping the tomatoes, remove the seeds using a spoon. Add the chopped vegetables to the bowl with the lentils and parsley.
½ English cucumber, 1 Beefsteak tomato
Dress the salad: Drizzle the salad with the olive oil and lemon juice. Season with salt, and toss.
⅓ cup Extra virgin olive oil, 1 Lemon, 1 ½ teaspoon Sea salt

Notes

If you plan to make this salad ahead of time, you can salt the cucumbers in a colander and let them sit for 5-10 minute. Rinse the salt off, and then add to the salad. This will draw some of the moisture off out of the cucumbers, if the salad will be sitting.
Traditional Cava recipe: The Cava recipe uses onions in their recipe. I choose to not use them, as I find them a little overpowering for this salad. If you miss them, use them!

Nutrition