Trout & Crispy Chickpea-Lentil Salad
with Roasted Garlic Vinaigrette, Cucumber & Roma Tomato
- Fish
Roasted chickpeas and lentils turn irresistibly crispy in a hot oven alongside skin-on trout fillets, then get tossed with mixed greens, cool cucumber, and diced Roma tomato. The salad is dressed in a bright garlic vinaigrette built from foil-roasted garlic mashed right into the bowl, with lemon juice, shallot, and Italian seasoning whisked in. Fresh dill and parsley add a herbaceous finish.
Ingredients
1 unit
Chickpeas
1 unit
Lemon
10 ounce
Rainbow Trout
(Contains: Fish)
4 ounce
Mixed Greens
1 unit
Lentils
1 tablespoon
Italian Seasoning
1 unit
Mini Cucumber
1 unit
Tomato
2 clove
Garlic
¼ ounce
Parsley
¼ 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
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 ½-inch-thick half-moons. Dice tomato. Pick and finely chop fronds from dill. Finely chop parsley. Pat trout 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). Place trout on sheet, skin side down; drizzle with oil. (For 4 servings, divide chickpeas and lentils between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)
Roast on top rack until chickpeas and lentils are browned and crisped and trout 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 measure—we 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 and trout between bowls and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The trout was a highlight for those who made it, though the dressing was found tricky to execute.
- Ease of prep: The roasted garlic vinaigrette requires a few extra steps that some found complicated; if the dressing feels too involved, a simple lemon-olive oil drizzle works as a backup.
- Suggestions: Add extra protein beyond the chickpeas and lentils if you want a more filling meal; one reviewer skipped roasting the legumes entirely and was glad they added another protein source.
