Steak with Crispy Chickpea and Lentil Salad and Roasted Garlic Vinaigrette

This vibrant salad brings together tender seared steak, crispy roasted chickpeas and lentils and a medley of fresh vegetables and herbs. The star of the show is the lemony roasted garlic vinaigrette, which adds a sweet, buttery depth to every bite.

Perfect for a weeknight dinner that feels special, this dish is packed with protein and fiber, making it both satisfying and nutritious. The combination of textures-from the crunchy chickpeas to the crisp cucumber and tender greens-will keep you coming back for more.

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Ingredients

12 ounce Sirloin SteakView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive 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). Adjust rack to top position. Wash and dry all produce. Peel the garlic cloves. Drain and rinse the chickpeas and lentils; pat dry with paper towels. Finely mince the shallot. Quarter the lemon. 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. Fold the foil to create a sealed packet and place it 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. (For 4 servings, divide chickpeas and lentils between two baking sheets; roast on top and middle racks, swapping positions halfway through.) 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. (If the garlic is still firm, return it to the oven for a few more minutes.) 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. (For 4 servings, use 2 teaspoons Italian seasoning, 2 teaspoons water and juice from six lemon wedges.) Whisk until fully combined and thickened. Taste and adjust seasoning as needed.
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 well coated. Season with additional salt and pepper if desired. Divide the salad among plates. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or even flank steak. Adjust cooking time based on thickness.

Can I make this salad vegetarian?

Absolutely! Simply omit the steak and add extra chickpeas and lentils or include other protein sources like tofu or tempeh.

How do I store leftovers?

Store the salad and steak separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently before serving.