Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Peel garlic. Drain and rinse chickpeas and lentils; pat dry with paper towels. Trim and finely mince shallot. Quarter lemon. Trim and halve cucumber lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato. Pick and finely chop fronds from dill. Finely chop parsley.

Place garlic in the center of a small piece of aluminum foil. Drizzle with olive oil; season with a pinch of salt and pepper. Cinch into a packet and place on a baking sheet. 

Toss drained chickpeas and lentils on same sheet with a drizzle of oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (For 4, divide chickpeas and lentils between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

Roast on top rack until chickpeas and lentils are browned and crisped, 15-20 minutes.

Carefully transfer garlic to a large bowl. Mash with a fork (if garlic is still too firm, place back in oven until easy to mash).

Add shallot, 1 tsp Italian Seasoning (be sure to measure—we sent more!), 1 tsp water, a large drizzle of olive oil, juice from three lemon wedges, salt, and pepper (2 tsp Italian Seasoning, 2 tsp water, and juice from six lemon wedges for 4 servings). Whisk until fully combined and thickened.

Taste and adjust seasoning as desired.