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Lentil & Squash Salad

Lentil & Squash Salad

  • Yield: 4 servings
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  • 1 Zucchini, sliced into 1/2 inch circles
  • 1 Summer squash, sliced into 1/2 inch circles
  • 7 tbsp Extra virgin olive oil, divided
  • 1 tsp Garlic powder
  • 1 tsp Romano cheese, grated
  • 1 cup Cooked lentils
  • 15 1/2 oz can Garbanzo beans, rinsed and drained
  • 5 sprigs Fresh dill, chopped
  • 1/4 cup Red onion, chopped
  • 2 tsp Balsamic vinegar
  • Salt, to taste
  • Ground black pepper, to taste


  1. Preheat oven to 425 F.
  2. Place zucchini and squash circles on a baking sheet and top with 2 tbsp olive oil, garlic powder and cheese. Bake until crispy and lightly browned, about 20 minutes. Remove from oven and set aside.
  3. Combine the lentils, garbanzo beans, dill and onion in a bowl. Then add the zucchini, squash and oil from the baking sheet.
  4. In a separate bowl, whisk together balsamic vinegar, remaining 5 tbsp olive oil and salt and pepper to taste.
  5. Pour dressing over the salad and toss gently to combine.
  6. Sprinkle with more cheese and serve immediately.


Recipe adapted from