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This Moroccan-Spiced Lentil Salad is bursting with warm spices, sweet dried fruit, crunchy nuts, and a zesty lemon dressing - it's a total flavor explosion! It's the perfect easy make-ahead lunch, ideal for meal prep or serving at your next picnic or potluck. Packed with plant-based protein and crunchy veggies, this healthy lentil salad is always a crowd-pleaser.
FEATURED COMMENT:
What an incredibly flavorful salad! My MIL put me in charge of bringing a salad for Easter, so I brought a lettuce salad and this gem of a recipe. Everyone wanted to keep the leftovers! (I kindly acquiesced but kept some for my husband and me!) - Lynette ⭐⭐⭐⭐⭐
I originally made this Moroccan-Spiced Lentil Salad to bring to my parents' house as a little something to serve alongside dinner - but it totally stole the show. Who knew lentils could be so craveable? The mix of sweet dried fruit, crunchy nuts, and warm Moroccan-inspired spices had everyone going back for seconds (and thirds). What started as a humble side dish quickly became the accidental star of the meal.
And the best part? The leftovers taste even better the next day as the flavors have time to meld. When I was packing up to head home, I went to grab my salad bowl - only to find it sparkling clean. My mom had saved the rest for herself! Honestly, I don't blame her.
Ingredients:
- Lentils: The hearty, protein-packed base. I use canned lentils to make this salad super quick, but you could also cook them from scratch.
- Red onion, bell peppers & carrots: Crunchy, colorful veggies that add sweetness and bite.
- Parsley or cilantro: Bright, herby flavor. Use one or a mix!
- Golden raisins or dried apricots: A pop of sweetness to balance the spices.
- Toasted almonds or pistachios: Crunchy and satisfying. Adds richness and texture. Nut-free? Swap for pepitas or sunflower seeds.
- For the dressing: Olive oil, lemon juice, Dijon mustard, garlic, agave or maple syrup, cumin, cinnamon, coriander, smoked paprika, salt, and pepper - bold, zesty, and full of warm Moroccan spices. Oil-free? Swap olive oil for tahini + water blend (see recipe notes).
HOW TO MAKE THIS EASY VEGAN LENTIL SALAD:
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, agave, cumin, cinnamon, paprika, coriander, salt, and pepper. Set aside.
- Assemble the salad: In a large bowl, combine the lentils, red onion, bell peppers, carrots, parsley, dried fruit, and most of the nuts (save a handful for garnish).
- Toss and serve: Pour about half the dressing over the salad and toss well. Add more dressing to taste - you may not need it all. Garnish with the reserved nuts and a sprinkle of herbs. Serve right away or chill for 15-30 minutes to let the flavors meld.
- Leftovers? Store in an airtight container in the fridge for up to 3 days. The flavors get even better as it sits! For crunch, keep the nuts separate until serving.
Why You'll Love This Moroccan Lentil Salad...
- Packed with plant-based protein
- Quick and easy to make
- Perfect for meal prep or potlucks
- Bursting with bold Moroccan flavor
More Vegan Salads You Might Enjoy:
- Mediterranean Quinoa Salad
- Easy Vegan Pasta Salad
- The Best Ever Cowboy Caviar
- Easy Vegan Macaroni Salad
- Creamy Chipotle Lime Bean Salad
- Easy Vegan Potato Salad
If you try this lentil salad recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Moroccan-Spiced Lentil Salad
Servings: - 10
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Ingredients
- 2 cans (14 oz each) brown or green lentils, drained and rinsed (or 3 cups cooked lentils)
- ½ medium red onion, finely diced
- 2 small bell peppers, (red, orange, or yellow), diced
- 2 medium carrots, peeled and shredded
- ½ cup chopped fresh parsley or cilantro, roughly chopped (or a combo)
- ½ cup golden raisins or chopped dried apricots
- ½ cup toasted almonds or pistachios, roughly chopped (or a combo)
Dressing:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced or pressed
- 2 teaspoon agave
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon salt, (or to taste)
- ¼ teaspoon black pepper, (or to taste)
Instructions
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, agave, cumin, cinnamon, paprika, coriander, salt, and pepper. Set aside.
- Assemble the salad: In a large bowl, combine the lentils, red onion, bell peppers, carrots, parsley, dried fruit, and most of the nuts (saving a handful for garnish).
- Toss and serve: Pour about half the dressing over the salad and toss well to coat. Add more dressing to taste - you may not need it all. Garnish with the reserved nuts and a sprinkle of herbs. Serve right away or chill for 15-30 minutes to let the flavors meld.Leftovers? Store in an airtight container in the fridge for up to 3 days. The flavors get even better as it sits! For crunch, keep the nuts separate until serving.
Katie says
Holy guacamole! This was so darn tasty!! I halved the recipe since it was just for me, but wish that I had made the full amount. Didn't have dried apricots or golden raisins so I just used regular raisins -- and I used cilantro, since that is what I have @ the moment. Thanks Sam for such an amazing recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Katie! 😂 I’m so glad you loved it, and those swaps sound perfect!
tee tee says
Has anyone tried it in guacamole. My friend did. She put this recipe in her guacamole. She said it tasted good to her. I never tried it.
tee tee says
A friend of mine told me they made the recipe and added guacamole to it. I just remembered mine friend telling me that when I read your review of the recipe where you said "Holy guacamole!".
Steph says
I was a bit low on bell pepper and like sweet, so added some diced apple and it worked out great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooo diced apple sounds lovely in there! I’m glad that worked out so well 🙂
tee tee says
I used one diced asian pear instead of the apples. I used one half red peppers, one half orange peppers, one half yellow peppers, and one half green peppers. I used one can of brown lentils and one can of green lentils. I used a combo of toasted almonds and toasted pistachios. I used a combo of chopped fresh parsley and chopped fresh cilantro. I used a combo of golden raisins and chopped dried apricots. I made this my own with those adjustments. It tasted good to me.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing your variations! Asian pear and mixed nuts sound delicious 😊
tee tee says
I used one diced asian pear instead of the apples
Jackie D says
Made this yesterday. My husband said it was the best salad I have ever made. It had so much flavour and had it as part of a poke bowl. I will definitely be making this again especially when it's so hot here in Australia and salad is your go to meal at the moment.
Thanks for another great recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow, that’s the best compliment! Thanks so much for sharing Jackie!