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Bowl of dressed cabbage salad topped with baked pita chips, crispy lentils and yogurt dressing.

Crispy Lentil Salad with Cilantro Chive Dressing

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  • Author: Catherine Perez
  • 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


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.



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)


  1. 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.
  2. 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.
  3. 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.
  4. To a large mixing bowl add the cabbage, lettuce, cilantro, chives and a pinch of salt and pepper.
  5. 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.
  6. 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.
  7. 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.


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.