Crispy Chickpea & Lentil Salad
with Dill, Cucumber & Lemony Roasted Garlic Vinaigrette
This protein-packed salad transforms roasted chickpeas and lentils into crispy gems, while whole garlic cloves become sweet and buttery in the oven. The mashed roasted garlic creates a zingy lemon vinaigrette that brings everything together with fresh herbs and crisp vegetables.
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
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 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 ½-inch-thick half-moons. Dice tomato. 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 for 4 servings), salt, and pepper. (For 4, use two sheets; roast on top and middle racks, swapping rack positions halfway through.)
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Roast on top rack until chickpeas and lentils are browned and crisped, 15-20 minutes.
-
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 shallot, 1 tsp Italian Seasoning, 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.
- Add mixed greens, cucumber, tomato, dill, parsley, and roasted chickpeas and lentils to bowl with vinaigrette; toss until coated. Taste and season with salt and pepper if desired.
- Divide salad between bowls and serve with any remaining lemon wedges on the side.
