40+ Vegan Salad Recipes That Last All Week Recipe
40 Make-Ahead VEGAN Salads- perfect for Sunday meal prep and midweek lunches or potlucks and gatherings: Favorite Lentil Salad
How to Make the Best 40+ Vegan Salad Recipes That Last All Week
This hearty lentil salad is the ultimate meal prep champion, staying fresh and flavorful in your refrigerator for up to four days. Packed with protein-rich lentils, fresh vegetables, and a bright lemon-cumin dressing, it’s the perfect solution for busy weekday lunches or quick, healthy dinners.
What makes this vegan salad so special is how the flavors develop over time. The lentils absorb the zesty dressing while the fresh herbs and vegetables maintain their crunch, creating a satisfying texture in every bite. It’s equally at home as a standalone lunch, a side dish at a potluck, or served over a bed of peppery arugula for a more substantial meal.
The beauty of make-ahead salads like this one is that Sunday meal prep sets you up for success all week long. Simply portion into containers and grab one on your way out the door. Whether you’re following a vegan lifestyle or just looking to add more plant-based meals to your rotation, this lentil salad delivers on both nutrition and flavor.
40+ Vegan Salad Recipes That Last All Week
40 Make-Ahead VEGAN Salads- perfect for Sunday meal prep and midweek lunches or potlucks and gatherings: Favorite Lentil Salad
Ingredients
Lentils
Vegetables
Herbs & Dressing
Instructions
Cook the Lentils
- Place lentils in a medium pot with 4 cups water and bring to a boil, lower to a simmer, cover and cook until al dente. Check at 15 minutes, then check every few minutes. Drain, soak in cold water.
Prepare the Salad
- While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl.
- Add the drained, cooled lentils to the bowl.
- Grate the garlic over the bowl, add the lemon zest, olive oil, salt, pepper and cumin and fresh lemon juice. Give a good stir to combine well. Adjust salt and lemon to taste.
Storage & Serving
- As the salad sits, the lentils may soak up the salt and lemon, so add more as necessary - especially if making this ahead - always taste before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
- Serve as is or over a bed of dressed baby arugula; add feta cheese if you like. Enjoy!
Notes
- French lentils (lentilles du Puy) hold their shape best and are ideal for salads.
- This salad tastes even better the next day after the flavors have melded together.
- For extra protein, add chickpeas or white beans.
- The salad is vegan as written, but feta cheese makes a delicious optional addition.
