Meatless Monday’s: Sun-Dried Tomato & Tahini Salad

There’s something magical about tossing together a bunch of pantry staples and ending up with a salad that tastes like it came straight from your favorite Mediterranean café. This Lentil, Sundried Tomato & Artichoke Power Salad is one of those “wait, how is this so good?” moments. It’s got texture. It’s got tang. It’s got a creamy, umami-packed tahini dressing that ties everything together like a perfect little edible symphony.

This isn’t your average sad desk salad. Nope. This one is loaded with plant-based protein from lentils, the rich punch of sun-dried tomatoes, marinated artichokes for that fancy touch, and fresh crunchy cucumber and spinach to keep things feeling light and green. Then you hit it with a creamy tahini drizzle spiked with apple cider vinegar, soy sauce, and just a whisper of honey—and suddenly, lunch is the best part of your day.

Eat it chilled or at room temp, pack it for lunch or whip it up for a weeknight dinner—however you serve it, this salad is a guaranteed vibe.

What You Need

Ingredients:
1 ¾ cup (130g) cooked lentils, drained
1 cup (70g) sun-dried tomatoes, drained
½ cup (80g) artichoke hearts, drained
1 cup (225g) spinach
½ cucumber, chopped

Dressing:
2 tbsp. tahini
2 tsp. apple cider vinegar
1 tbsp. tamari or soy sauce
1 tsp. honey
Salt & pepper, to taste

Directions

Chop the veggies and toss the lentils, spinach, cucumber, sun-dried tomatoes, and artichokes together in a large bowl.
In a small bowl, whisk together the tahini, apple cider vinegar, tamari, and honey until smooth. Season with salt and pepper to taste.
Pour the dressing over the salad, toss to combine, and divide onto two plates.
Serve immediately or chill for a few hours for even bolder flavor.
Serves 2.

Calories per serving: 295
Fats per serving: 20 grams
Protein per serving: 13 grams
Carbohydrates per serving: 19 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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