![[ADD CHICKEN CUTLETS TO VEGGIE] GLP 1 FRIENDLY Italian Chickpea and Lentil Salad](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/upscaled_ddc0f2f9-a461-4e1c-bf75-06856f8c1fd4__1762272608-d73663bb.jpeg)
[ADD CHICKEN CUTLETS TO VEGGIE] GLP 1 FRIENDLY Italian Chickpea and Lentil Salad
Ingredients
1 unit
Chickpeas
1 unit
Lemon
4 ounce
Mixed Greens
1 unit
Lentils
2 clove
Garlic
1 tablespoon
Italian Seasoning
1 unit
Mini Cucumber
12 ounce
Chicken Cutlets
1 unit
Tomato
¼ ounce
Parsley
¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
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Adjust oven rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
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Peel garlic. Drain and rinse chickpeas and lentils; pat dry with paper towels. Quarter lemon. Trim and halve cucumber lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato. Trim and finely mince shallot. Pick and finely chop fronds from dill. Finely chop parsley.
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Place garlic in the center of a small piece of foil. Drizzle with olive oil; season with a pinch of salt and pepper. Cinch into a packet and place on a baking sheet.
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Toss drained chickpeas and lentils on same sheet with a drizzle of oil, 1 tsp Italian Seasoning (2 tsp Italian Seasoning for 4 servings), salt, and pepper.
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Roast on top rack until chickpeas and lentils are browned and crisped, 15-20 minutes.
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Carefully transfer garlic to a large bowl. Mash with a fork (if garlic is still rock solid, place back in hot oven until easy to mash).
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Add 1 tsp Italian Seasoning, 1 tsp water, a large drizzle of olive oil, juice from three lemon wedges, salt, and pepper (for 4 servings, use 2 tsp Italian Seasoning, 2 tsp water, and juice from six lemon wedges). Whisk until fully combined and thickened. Taste and adjust seasoning as desired.
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Place garlic in a small square of foil, drizzle clove with olive oil, a pinch of salt, and pepper. Place on baking sheet. Toss chickpeas and lentils on baking sheet with a drizzle of oil, 1 tsp italian seasoning, salt, and pepper (2 tsp for 4p). Roast until browned and crisped, 15-20 minutes.
- Add mixed greens, cucumber, tomato, dill, parsley and roasted chickpeas and lentils to bowl with vinaigrette; toss until coated. Taste and adjust seasoning as desired.
- Divide salad between bowls and serve with any remaining lemon wedges on the side.
Add chickpeas, lentils, mixed greens, cucumber, tomato, dill and parsley. Toss until all incusions are fully coated. Adjust seasoning as needed.
