Chicken, Crispy Chickpea & Lentil Salad
with Roasted Garlic-Lemon Vinaigrette & Fresh Herbs
Juicy roasted chicken cutlets top a hearty salad of mixed greens, crispy oven-roasted chickpeas and lentils, fresh cucumber, and diced tomato. The dressing is built around a whole head of foil-roasted garlic, mashed and whisked with shallot, lemon juice, and olive oil into a tangy, savory vinaigrette. Fresh dill and parsley add a bright, herbaceous finish.
Ingredients
1 unit
Chickpeas
1 unit
Lemon
4 ounce
Mixed Greens
1 unit
Lentils
1 tablespoon
Italian Seasoning
1 unit
Mini Cucumber
12 ounce
Chicken Cutlets
1 unit
Tomato
2 clove
Garlic
Ā¼ ounce
Parsley
Ā¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Peel garlic. Drain and rinse chickpeas and lentils; pat dry with paper towels. Trim and finely mince shallot. Quarter lemon. Trim and halve cucumber lengthwise; cut crosswise into Ā½-inch-thick half-moons. Dice tomato. Pick and finely chop fronds from dill. Finely chop parsley.
Pat chicken cutlets dry with paper towels; season all over with salt and pepper.
Place garlic in the center of a small piece of aluminum foil. Drizzle with olive oil; season with a pinch of salt and pepper. Cinch into a packet and place on a baking sheet.
Toss drained chickpeas and lentils on same sheet with a drizzle of oil, 1 tsp Italian Seasoning, salt, and pepper (2 tsp for 4 servings). (For 4, divide chickpeas and lentils between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)
Place chicken cutlets on same sheet; drizzle with oil and sprinkle with remaining Italian Seasoning.
Roast on top rack until chickpeas and lentils are browned and crisped and chicken is cooked through, 15-20 minutes.
Carefully transfer garlic to a large bowl. Mash with a fork (if garlic is still too firm, place back in oven until easy to mash).
Add shallot, 1 tsp Italian Seasoning (be sure to measureāwe sent more!), 1 tsp water, a large drizzle of olive oil, juice from three lemon wedges, salt, and pepper (2 tsp Italian Seasoning, 2 tsp water, and juice from six lemon wedges for 4 servings). Whisk until fully combined and thickened.
Taste and adjust seasoning as desired.
To bowl with vinaigrette, add mixed greens, cucumber, tomato, dill, parsley, and roasted chickpeas and lentils; toss until coated. Taste and season with salt and pepper if desired.
Divide salad between bowls and top with chicken. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor:Ā Many found the salad bland and lacking flavor; adding feta cheese or balsamic vinegar significantly improved the taste.
- Ease of prep:Ā Prep takes longer than expected, especially for four servings, with lentils and chickpeas prone to flying around during handling.
- Suggestions:Ā The dressing needs more liquid and stronger flavor ā try adding vinegar or extra lemon juice for better consistency and taste.
