Lemony Roasted Garlic Shrimp Salad with Crispy Chickpeas and Lentils

This vibrant salad brings together crispy roasted chickpeas and lentils with succulent shrimp, all tossed in a zesty roasted garlic lemon vinaigrette. The roasted garlic becomes sweet and buttery, mashing easily into the dressing for a creamy, tangy finish.

Fresh dill, parsley, cucumber and tomato add crunch and brightness, making this a satisfying meal that’s packed with protein and flavor. Perfect for a quick weeknight dinner or a impressive lunch.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView 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

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position (use top and middle for 4 servings). Wash and dry produce. Peel garlic cloves. Drain and rinse chickpeas and lentils; pat dry with paper towels. Trim and finely mince shallot. Quarter lemon. Trim cucumber, halve lengthwise and cut into ½-inch half-moons. Dice tomato. Pick and finely chop dill fronds. Finely chop parsley.
2. Place garlic cloves in center of a small piece of aluminum foil. Drizzle with olive oil; season with a pinch of salt and pepper. Fold foil to form a packet and place on a baking sheet. On the same sheet, toss drained chickpeas and lentils with a drizzle of oil, 1 tsp Italian seasoning (2 tsp for 4 servings), salt and pepper. (For 4 servings, divide chickpeas and lentils between two baking sheets; roast on top and middle racks, swapping halfway.) Roast on top rack until chickpeas and lentils are browned and crispy, 15-20 minutes.
3. Carefully transfer roasted garlic to a large bowl. Mash with a fork until smooth. Add shallot, 1 tsp Italian seasoning (we sent more-measure carefully), 1 tsp water, a generous drizzle of olive oil, juice from 3 lemon wedges, salt and pepper (for 4 servings: 2 tsp Italian seasoning, 2 tsp water, juice from 6 lemon wedges). Whisk until emulsified and thickened. Taste and adjust seasoning.
4. To the bowl with vinaigrette, add mixed greens, cucumber, tomato, dill, parsley and the roasted chickpeas and lentils. Toss until well coated. Season with additional salt and pepper if needed. Divide salad among bowls and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use canned lentils instead of dried?

Yes, but if using canned lentils, rinse and drain them well. They may not get as crispy as dried lentils, so adjust roasting time accordingly.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss together just before serving.

Can I substitute the shrimp with another protein?

Absolutely! Grilled chicken, tofu or salmon would work well in this salad.