Crispy Lentil Salad with Cilantro Chive Dressing
A crispy lentil salad loaded with crispy pita chips and lentils and dressed in a delicious creamy cilantro chive dressing. Easy to prep and packed with protein.
Why You’ll Love This Crispy Lentil Salad with Cilantro Chive Dressing
- Made using simple ingredients. Because the base of our ingredients include simple greens, lentils and pita, this recipe is really cheap and easy to put together with items you likely already have at home.
- Easy to customize to your preference. Use any of the suggestions and shortcuts below to help make this salad more your style.
- Layered with nutrition. Layering in different types of ingredients helps to build better nutrition throughout this bowl. The lentils add both protein and fiber and you can get more fiber by using whole grain pitas. You’ll also find a plethora of different antioxidants, vitamins and minerals between the vegetables and herbs used to make the salad and dressing. This is a nutrition all rounder!
Key Ingredients and Substitutions
- Lentils: I like to roast my lentils for some extra crunch. Please do note that you can swap your lentils for some roasted chickpeas or shredded crispy tofu. Don’t want to turn the oven on? Try this with some thawed edamame.
- Greens: I used a combination of shredded lettuce and cabbage. You can also choose to use all shredded lettuce or cabbage OR go with a completely different mix of greens based on your own preference. Just note that storage recommendations for each green will vary so be mindful.
- Red Onions: I would highly recommend sticking to the red onion for this.
- Artichoke Hearts: I used the jarred marinated artichoke hearts for this. If not a fan of artichoke hearts, feel free to omit.
- Pita Chips: I like to make my own pita chips for this salad, but feel free to use store bought to save a lot of time. Bonus points if you choose whole grain pita chips to get some extra fiber.
- Mustard: I like to use a whole grain mustard for this dressing, but you can also try this with Dijon mustard instead and adjust the seasonings as you may need.
- Yogurt: I use a plant-based yogurt for my dressings. Aim for an unsweetened/unflavored variety. My go to options are Forager Project and Silk.
- Mayo: I used a plant-based mayo from NotCo, but feel free to use your favorite brand instead.
- Herbs: I used a combination of cilantro and chives. Feel free to swap the cilantro with a different herb like parsley if preferred!
- Lemon: Recommend using a whole lemon to use both the zest and juice.
How to Make a Crispy Lentil Salad with Cilantro Chive Dressing
Preheat the oven to 425F. Transfer the lentils to a parchment lined baking tray then add the oil, garlic powder, onion powder and a generous pinch of salt. Toss the lentils to coat evenly in the mixture then spread the lentils out in a single layer.
Place the lentils in the oven on the middle rack and bake for 15 minutes. Give the lentils a toss, spreading them back in an even layer then roast for an additional 5-8 minutes until crispy.
To a small mixing bowl add the onions, artichoke hearts, lemon zest and juice, vinegar, maple syrup, oil and a generous pinch of salt. Stir well to evenly coat then set in the fridge while prepping the rest of the ingredients.
To a large mixing bowl add the cabbage, lettuce, cilantro, chives and a pinch of salt and pepper.
For the dressing, add the yogurt, mayo, mustard, lemon zest and juice, maple syrup, chives, cilantro, and a generous pinch of salt to a large measuring cup. You can whisk to combine, but if you want the dressing smoother, use an immersion blender to blend until nice and creamy. Taste and adjust seasonings as needed.
Add the marinated onions to the salad base then pour half of the dressing over top and toss to evenly coat the greens. Add more dressing if desired or reserve the extra dressing for serving.
Portion the dressed salad between serving plates then top with some baked pita chips, the crispy lentils and a little extra dressing if using then enjoy.
Expert Tips
- Cut the sharpness of your onion by soaking them in cold water. Add the onions to an ice cold water bath and allow to soak for 3-5 minutes. This will help make the onion milder in flavor and can also help improve the digestion of the onion. Once soaked, drain the onions and either pat dry with a towel or place in a salad spinner to spin dry.
- Not a fan of chopping? Use a mandoline to shred your greens or use pre-shredded cabbage and lettuce to assemble your bowl.
- Choose your level of ease. You can always make every component of this salad from scratch or use some short cuts to help make this salad quicker and easier to make. So, cook your lentils from scratch or use canned lentils. Don’t want to make your own pita chips? Just buy store bought.
- Season throughout. One of the reasons people don’t like the salads they make at home is lack of seasoning. Make sure you are seasoning all the layers of your salad as you would like them to be seasoned, and please adjust seasonings to your own taste preference. For example, if something tastes bland, you just may need to add some more salt.
Frequently Asked Questions
Just swap the pita chips for a gluten-free variety or try a different vegetable chip like store bought plantain chips or beet chips to add on top instead.
When prepared for meal prep as described above, the individual salad components can last for a few days. The greens, dressing, and marinated onions can be stored in separate containers and placed in the fridge for up to 4 days. When storing the cleaned and shredded greens, line the container with paper towels, which will help the greens last much longer in the fridge. The baked pita chips can be stored in a sealed reusable storage bag at room temperature for 3 days. The lentils can be stored in an a container with loose fitting lids out on the counter at room temperature for up to 3-4 days. If the lentils or chips feel like they are getting stale, just add them back onto a baking tray and bake in the oven at 350F for 3-5 minutes to get them crispier.
How to Serve
When serving the dressed salad, top with some crushed baked pita chips and a portion of the roasted lentils. If you have leftover dressing, you can also use more to pour over top of your salad. You can always change up elements of the salad to better suit your needs.
- For more fiber, swap the romaine for more cabbage and use whole grain baked pita chips.
- For more protein, add some baked shredded tofu.
- Need something easier on the stomach, swap the cabbage for more lettuce, and use some shredded tofu in place of the lentils.
More Summer Salad Recipes to Try
- Lime Crunch Noodle Salad
- Lemon Herb Smashed Cucumber Salad
- Zucchini Orzo Salad
- Herby Avocado White Bean Salad
- Grilled Vegan Caesar Salad with Crispy Tofu Croutons
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Crispy Lentil Salad with Cilantro Chive Dressing
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
- Category: Salad
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
A crispy lentil salad loaded with crispy pita chips and lentils and dressed in a delicious creamy cilantro chive dressing. Easy to prep and packed with protein.
Ingredients
Crispy Roasted Lentils
- 1, 15 oz can small lentils
- 1 tbsp avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp onions powder
- Kosher salt
Marinated Onions
- 1/2 medium red onion, thinly sliced
- 4 marinated artichoke hearts, minced
- Zest and juice of half a lemon
- 1 tbsp white wine vinegar
- 2 tsp maple syrup or sweetener of choice
- 1 tsp extra virgin olive oil
Cilantro Chive Dressing
- 3 tbsp unsweetened plant based yogurt
- 1 tbsp plant-based mayo (or tahini)
- 1 tbsp whole grain mustard
- Zest and juice of half a lemon
- 1 tbsp maple syrup
- 2 tsp white wine vinegar
- 3 tbsp chives, minced
- 3 tbsp cilantro leaves, minced
Salad Base
- 1/2 small head of green cabbage, shredded (about 3 cups)
- 1 small romaine heart, shredded (about 2 cups)
- 1/2 cup cilantro leaves, minced
- 1/4 cup chives, minced
- Salt and pepper to taste
For serving: 2-3 oz Baked Pita Chips (store bought or homemade)
Instructions
- Preheat the oven to 425F. Transfer the lentils to a parchment lined baking tray then add the oil, garlic powder, onion powder and a generous pinch of salt. Toss the lentils to coat evenly in the mixture then spread the lentils out in a single layer.
- Place the lentils in the oven on the middle rack and bake for 15 minutes. Give the lentils a toss, spreading them back in an even layer then roast for an additional 5-8 minutes until crispy.
- To a small mixing bowl add the onions, artichoke hearts, lemon zest and juice, vinegar, maple syrup, oil and a generous pinch of salt. Stir well to evenly coat then set in the fridge while prepping the rest of the ingredients.
- To a large mixing bowl add the cabbage, lettuce, cilantro, chives and a pinch of salt and pepper.
- For the dressing, add the yogurt, mayo, mustard, lemon zest and juice, maple syrup, chives, cilantro and a generous pinch of salt to a large measuring cup. You can whisk to combine, but if you want the dressing smoother, use an immersion blender to blend until nice and creamy. Taste and adjust seasonings as needed.
- Add the marinated onions to the salad base then pour half of the dressing over top and toss to evenly coat the greens. Add more dressing if desired or reserve the extra dressing for serving.
- Portion the dressed salad between serving plates then top with some baked pita chips, the crispy lentils and a little extra dressing if using then enjoy.
Notes
Cut the sharpness of your onion by soaking them in cold water. Add the onions to an ice cold water bath and allow to soak for 3-5 minutes. This will help make the onion milder in flavor and can also help improve the digestion of the onion. Once soaked, drain the onions and either pat dry with a towel or place in a salad spinner to spin dry.
Not a fan of chopping? Use a mandoline to shred your greens or use pre-shredded cabbage and lettuce to assemble your bowl.
Choose your level of ease. You can always make every component of this salad from scratch or use some short cuts to help make this salad quicker and easier to make. So, cook your lentils from scratch or use canned lentils. Don’t want to make your own pita chips? Just buy store bought.
Season throughout. One of the reasons people don’t like the salads they make at home is lack of seasoning. Make sure you are seasoning all the layers of your salad as you would like them to be seasoned, and please adjust seasonings to your own taste preference. For example, if something tastes bland, you just may need to add some more salt.
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