Roasted Chicken, Chickpea &Amp; Lentil Salad with Lemon Garlic Vinaigrette

This vibrant salad brings together crispy roasted chickpeas and lentils, juicy chicken and fresh vegetables, all tossed in a bright lemon and roasted garlic vinaigrette. The garlic cloves become sweet and buttery in the oven, then get mashed into the dressing for a creamy, tangy finish.

With 18 grams of fiber per serving, this dish supports healthy digestion and keeps you feeling full. It’s a simple yet impressive meal that’s perfect for a quick weeknight dinner or a make-ahead lunch.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. 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 and halve the cucumber lengthwise, then cut crosswise into ½-inch half-moons. Dice the tomato. Pick and finely chop the dill fronds. Finely chop the parsley.
2. Place the garlic cloves in the center of a small piece of aluminum foil. Drizzle with olive oil and season with a pinch of salt and pepper. Cinch into a packet and place on a baking sheet. On the same sheet, toss the drained chickpeas and lentils with a drizzle of oil, 1 teaspoon Italian seasoning, salt and pepper. Roast on the top rack until the chickpeas and lentils are browned and crisped, 15-20 minutes.
3. Carefully transfer the roasted garlic to a large bowl. Mash with a fork until smooth. Add the minced shallot, 1 teaspoon Italian seasoning, 1 teaspoon water, a generous drizzle of olive oil, the juice from three lemon wedges, salt and pepper. Whisk until fully combined and thickened. Taste and adjust seasoning as needed.
4. Add the mixed greens, cucumber, tomato, dill, parsley and the roasted chickpeas and lentils to the bowl with the vinaigrette. Toss until everything is well coated. Season with additional salt and pepper if desired. Divide the salad between bowls and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use canned chickpeas and lentils?

Yes, canned chickpeas and lentils work well. Just drain, rinse and pat dry before roasting.

How can I make this salad vegan?

Omit the chicken and add extra roasted chickpeas or tofu for protein. The vinaigrette is already vegan.

Can I prepare this salad in advance?

You can roast the chickpeas and lentils and make the vinaigrette ahead. Toss with greens and vegetables just before serving to keep them crisp.