I’ve been eating this salad for a few years with the Trader Joe’s steamed lentils. It wasn’t until recently that I realized through a follower on Instagram that they are not gluten free! I literally was eating them 1-2x a year, feeling sick after, yes, but passing it off to a “beans” issue. I’m pretty good about reading ingredients 99% of the time, but I am human too! Either it didn’t used to have wheat in it or it somehow slipped through the cracks initially then I didn’t check again. If it’s not labeled gluten free then always check the ingredients, even if you have purchased before because of human error and ingredient changes!
Don’t worry, you can make this tasty salad with cooked hard lentils or prepared canned lentils! For me, canned is the way to go. The point of this salad in my mind is something I can toss together quickly. Canned lentils are great to have, if you are looking for another lentil recipe, try these vegetarian sloppy sliders. The salad can easily be made vegetarian by omitting the chicken sausage or subbing for cooked mushrooms. It can be make vegan by omitting the cheese or subbing vegan feta or goat cheese crumbles.
When I initially posted on Instagram I had a few people ask, “what about the dressing?”. Trust me when I say that I’m a heavy dressing kind of girl. This salad really doesn’t need it, the bruschetta does the trick! But if you really need it, the greek dressing from Trader Joe’s would pair perfectly!
Lentil Salad
Ingredients
Instructions
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Add a desired amount of arugula to a salad serving bowl.
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Chop your chicken sausage and saute in a pan. Add to the salad bowl.
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Add the container of feta and bruschetta.
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Drain and rinse a can of lentils and add it to the salad.
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Toss the salad together and enjoy!