Crispy Roasted Chickpea and Lentil Salmon Salad with Lemony Garlic Vinaigrette

This vibrant salad brings together crispy roasted chickpeas and lentils with tender salmon, fresh cucumber, tomato and a bright lemony roasted garlic vinaigrette. The roasted garlic adds a sweet, buttery depth that perfectly complements the tangy lemon and fresh dill.

Packed with 18g of fiber and 55g of protein per serving, this dish is both satisfying and nutritious. The chickpeas and lentils are roasted until golden and crunchy, adding a delightful texture contrast to the crisp vegetables and tender salmon.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Peel the garlic cloves. Drain and rinse the chickpeas and lentils; pat dry with paper towels. Halve, peel and finely mince the shallot. Quarter the lemon. Trim the cucumber, halve lengthwise and cut into ½-inch half-moons. Dice the tomato. Finely chop the dill and parsley.
2. Place the garlic cloves in the center of a small piece of aluminum foil. Drizzle with a little olive oil and season with a pinch of salt and pepper. Fold the foil into a sealed packet and place on a baking sheet. On the same sheet, toss the drained chickpeas and lentils with a drizzle of cooking oil, 1 teaspoon Italian seasoning, salt and pepper. (For 4 servings, divide between two sheets and roast on top and middle racks, swapping halfway.) Roast on the top rack until the chickpeas and lentils are browned and crispy, 15-20 minutes.
3. Carefully transfer the roasted garlic to a large bowl. Mash with a fork until smooth. Add the minced shallot, remaining 1 teaspoon Italian seasoning, 1 teaspoon water, a generous drizzle of olive oil, the juice from three lemon wedges, salt and pepper. Whisk until well combined and slightly thickened. Taste and adjust seasoning as desired.
4. To the bowl with the vinaigrette, add the mixed greens, cucumber, tomato, dill, parsley and the roasted chickpeas and lentils. Toss until everything is evenly coated. Season with additional salt and pepper if needed. Divide the salad among plates and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use canned lentils instead of dried?

Yes, but the recipe calls for pre-cooked lentils (canned). Drain and rinse them well before roasting.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. The crispy chickpeas and lentils may soften over time.

Can I make this salad ahead of time?

You can roast the chickpeas and lentils and prepare the vinaigrette in advance. Toss everything together just before serving to keep the greens crisp.