Make the vinaigrette: in a small bowl, combine the garlic, zest, lemon juice, vinegar, honey and oregano. Stir to combine. Add the dijon mustard and olive oil and whisk to form an emulsion. Season with salt and pepper to taste.
In a large serving bowl, add the lettuce, red peppers, lentils, feta, carrot and onion. Toss to combine.
Dress the salad with the vinaigrette and toss to thoroughly coat. Sprinkle the toasted almonds over the top. Serve immediately.