Lentil Chickpea Salad with Roasted Garlic Dressing
/This is going to be your new weekday salad staple. It’s just so versatile. And the flavor!!
You can serve it hot for dinner then eat it cold the next day for lunch. You can eat it as a side, on top of greens, stuffed in a pita, or on top of a pile of cooked grains. Probably even straight from the fridge standing over the kitchen sink.
And while roasting garlic will takes about 1 hour, the time spent waiting is so very worth it. If you haven’t experienced roasted garlic before, now is the time. For reals.
Other than waiting for the garlic to roast this recipe is quick and easy!
And also packed with protein.
For some reason I’ve been obsessed with Mediterranean flavors lately. I was never a fan of olives until about a year ago when kalamata olives started growing on me. Plain black or green olives? No thank you. But kalamata? Oh yes. And when combined in a hearty salad like this they add an amazing robust flavor that pairs well with the herbs and light flavors from the sun-dried tomatoes and artichokes. This more traditional Greek salad [with romaine added + minus red onion] has been happening every single day for at least a week, thanks to finally finding some tasty tomatoes at the market. Oh, and there’s the whole feta cheese thing. So, so good. These Feta Quinoa Sliders will definitely be happening this week. And then these Greek Stuffed Peppers. I just can’t help myself.
Lentil Chickpea Salad with Roasted Garlic Dressing
gluten free, vegan option // yields 3-4 servings
- 1 medium head of garlic
- 1 1/2 tablespoon refined avocado oil, or other high-heat oil
- 1 cup cooked green lentils
- 1 1/2 cups cooked chickpeas
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1-2 tablespoons fresh lemon juice
- 1 tablespoon freshly chopped oregano
- 2 tablespoons freshly chopped parsley, plus more to top
- 1/3-1/2 cup sliced Greek olives
- 1/2 cup artichoke hearts, quartered
- 1/4 cup oil packed sun-dried tomatoes, blotted + chopped
- salt + pepper, to taste
- red onion, thinly sliced
- goat or sheep’s milk feta
To roast the garlic: Preheat your oven to 375° F. Cut about 1/4 inch off the end of 1 garlic head so all of the cloves are exposed. [Not the root end where the cloves are all held together.] Peel away the outer papery layers. Place the head on a piece of foil big enough to wrap about the clove. Drizzle 2-3 teaspoons of oil over the clove, seal up with the foil, then place in the oven in a small oven-safe ramekin or muffin tin. Let This roast for 45-60 minutes. Cloves will be a medium golden brown color and extremely fragrant when done. Let cool for at least 15 minutes and then squeeze the cloves out into a bowl. Set aside.
While the garlic is cooling place a medium sized pan over medium/medium-high heat with 2-3 teaspoon of high-heat safe oil. Once hot add the lentils and chickpeas and cook for about 5-7 minutes until just starting to brown. Reduce heat to just below medium-low then stir in the herbs for about 1 minute. Next, stir in the olives, artichokes, tomatoes, and a sprinkle of salt + pepper. Let cook for 3-4 more minutes.
While the salad finishes cooking, fully mash the roasted garlic cloves until broken apart. Then whisk in the olive oil, vinegar, 1 tablespoon lemon juice, and a generous pinch of salt and pepper.
Turn the heat off on the stove and move to a cool burner. Toss the salad with desired amount of dressing. Taste and add more salt and pepper if needed.
Serve with fresh parsley, a squeeze of lemon juice, red onion, and feta. This can be served hot or cold and is great on top of greens, eaten by itself, eaten with quinoa, or with pita.
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notes: Leave out feta to make this vegan!
This is something I could eat every single day for the rest of forever.
Enjoy!
Ashley
