Chicken, Crispy Chickpea & Lentil Salad

🥘 Ingredients

• Italian Seasoning
  3 tsp
• chicken cutlets
  24 oz
• chickpeas
  2 unit
• dill
  ½ oz
• garlic
  4 clove
• lemon
  2 unit
• lentils
  2 unit
• mini cucumber
  2 unit
• mixed greens
  8 oz
• olive oil
• parsley
  ½ oz
• shallot
  2 unit
• tomato
  2 unit

🍳 Cookware

• aluminum foil
• baking sheet
• large bowl
• strainer

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Peel garlic . Drain and rinse chickpeas and lentils ; pat dry with paper towels. Trim and finely mince shallot . Quarter lemon . Trim and halve mini cucumber lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato . Pick and finely chop dill from dill . Finely chop parsley .

   garlic: 4 clove, chickpeas: 2 unit, lentils: 2 unit, shallot: 2 unit, lemon: 2 unit, mini cucumber: 2 unit, tomato: 2 unit, dill: ½ oz, parsley: ½ oz
2. 

   2

   Place garlic in the center of a small piece of aluminum foil . Drizzle with olive oil ; season with a pinch of salt and pepper. Cinch into a packet and place on a baking sheet . Toss drained chickpeas and lentils on same sheet with a drizzle of oil, Italian Seasoning , salt, and pepper. Roast on top rack until browned and crisped, ⏱️ 20 minutes .

   olive oil, Italian Seasoning: 2 tsp
3. 

   3

   Carefully transfer garlic to a large bowl . Mash with a fork. Add shallot, Italian Seasoning , 1 tsp water, a large drizzle of olive oil, juice from three lemon wedges, salt, and pepper. Whisk until fully combined and thickened. Taste and adjust seasoning as desired.

   Italian Seasoning: 1 tsp
4. 

   4

   To bowl with vinaigrette, add mixed greens , cucumber, tomato, dill, parsley, and roasted chickpeas and lentils; toss until coated. Dip a strainer to drain any liquid if needed. Divide salad between bowls and serve with any remaining lemon wedges and chicken cutlets on the side.

   mixed greens: 8 oz, chicken cutlets: 24 oz