Crispy Lentil Salad Dressing (Printable Recipe)

Crispy lentils and pita chips with greens in a creamy cilantro chive dressing.

# Ingredients You'll Need:

→ Salad Base

01 - 1 cup cooked lentils, drained
02 - 2 cups shredded lettuce
03 - 2 cups shredded cabbage
04 - 1/2 medium red onion, thinly sliced
05 - 1/2 cup marinated artichoke hearts, chopped
06 - 1/4 cup fresh cilantro, chopped
07 - 1/4 cup fresh chives, chopped
08 - 1 cup pita chips, crushed

→ Lentil Seasoning

09 - 1 tablespoon olive oil
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/4 teaspoon salt

→ Marinade

13 - Zest and juice of 1 lemon
14 - 1 tablespoon red wine vinegar
15 - 1 teaspoon maple syrup
16 - 1 tablespoon olive oil
17 - 1/4 teaspoon salt

→ Dressing

18 - 1/4 cup unsweetened plant-based yogurt
19 - 2 tablespoons plant-based mayonnaise
20 - 1 tablespoon whole grain mustard
21 - Zest and juice of 1 lemon
22 - 1 teaspoon maple syrup
23 - 2 tablespoons fresh chives, chopped
24 - 2 tablespoons fresh cilantro, chopped
25 - 1/4 teaspoon salt

# Steps to Follow:

01 - Preheat the oven to 425°F. Place cooked lentils on a parchment-lined baking sheet and toss with olive oil, garlic powder, onion powder, and salt. Spread in a single layer.
02 - Roast lentils for 15 minutes, toss, then continue roasting for another 5–8 minutes until crispy.
03 - In a bowl, combine red onions, artichoke hearts, lemon zest and juice, vinegar, maple syrup, olive oil, and salt. Stir well and refrigerate.
04 - In a large bowl, combine shredded lettuce, cabbage, cilantro, chives, and a pinch of salt and pepper.
05 - Whisk or blend yogurt, mayonnaise, mustard, lemon zest and juice, maple syrup, chives, cilantro, and salt until creamy. Adjust seasoning to taste.
06 - Add marinated onions and artichokes to the salad base. Pour half of the dressing over the mixture and toss well to coat. Add more dressing if desired.
07 - Divide the salad among plates, top with crispy lentils and pita chips. Drizzle extra dressing if preferred.

# Extra Tips:

01 - Soak sliced red onions in ice water for 3–5 minutes to reduce sharpness and aid digestion.
02 - Use a mandoline or pre-shredded greens to speed up prep time.
03 - Enhance flavor by seasoning each salad component individually.
04 - Swap romaine for more cabbage and use whole grain pita chips for added fiber.
05 - For added protein, include shredded baked tofu.

Go Back