Crispy Lentil Salad 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.

Cutting board topped with a bowl of lentils, red onion, artichoke hearts, chives, pita, and lemon.

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

Step 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.

Step 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.

Step 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.

Step 4:

To a large mixing bowl add the cabbage, lettuce, cilantro, chives and a pinch of salt and pepper.

Step 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.

Step 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.

Step 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.

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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.

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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.

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.

Frequently Asked Questions About Recipes

→ Can I use canned lentils instead of roasting?

Yes, you can use canned lentils. Drain and pat them dry well before tossing them with oil and spices for roasting, or use them as is for a softer texture.

→ Is it possible to make this salad ahead of time?

You can prep the dressing, marinate the onions, and roast the lentils in advance. Assemble just before serving to keep the textures crisp.

→ What can I substitute for cilantro in the dressing?

You can use parsley, dill, or basil depending on your flavor preference. Each herb brings its own unique freshness to the dressing.

→ How do I make the dressing creamier?

Blend the dressing using an immersion blender or standard blender for a smoother, creamier texture. Adjust seasoning after blending.

→ Are there gluten-free options for this salad?

Yes, substitute regular pita chips with gluten-free pita or baked tortilla chips, and ensure all other components are gluten-free certified.

→ Can I add protein to make it more filling?

Absolutely. Try adding shredded crispy tofu, roasted chickpeas, or even grilled tempeh for extra protein.