Crispy Lentil Salad with Cilantro Chive Dressing

• servings: 3 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1, 15 oz can small lentils

1 tbsp avocado oil

1/2 tsp garlic powder

1/2 tsp onions powder

Kosher salt

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

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

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

Directions

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.