Trout, Crispy Chickpea & Lentil Salad
with Dill, Cucumber & Lemony Roasted Garlic Vinaigrette
- Fish
This protein-packed salad transforms chickpeas and lentils into crispy roasted gems, while whole garlic cloves become sweet and buttery in the oven. The mashed roasted garlic brings zing to the lemon vinaigrette that dresses 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
10 ounce
Rainbow Trout
(Contains: Fish)
1 unit
Tomato
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.
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 (2 tsp for 4 servings), salt, and pepper. (For 4, 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, 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 between bowls and serve with any remaining lemon wedges on the side.
