Mediterranean Steak & Crispy Chickpea Salad

Passos5

1. 1

   Pas 1. Roast the chickpeas

   28m 30s

   Rinse the chickpeas well, strain and pat dry with a kitchen towel. Add them to an oven-safe dish, drizzle with 2 tbsp olive oil, season with salt, pepper, 1 tbsp thyme, 1 tbsp sweet paprika and 1 tbsp garlic powder, mix well, then roast in the oven at 425F for 27-30 minutes. Let cool slightly.

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2. 2

   Pas 2. Prepare the salad base

   Finely chop the arugula, thinly dice the Persian cucumbers, finely dice the red onion and thinly slice the cherry tomatoes. Finely chop a large handful of fresh parsley, optionally adding fresh mint and cilantro.

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3. 3

   Pas 3. Cook the steak

   8 min

   Cube the steak, drizzle with 1/2 tsp olive oil, then season with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes and generous salt and pepper. Cook on medium-high heat for 8 minutes, or until cooked to your liking.

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4. 4

   Pas 4. Make the dressing

   In a jar, add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano and 1 tsp garlic powder. Shake really well.

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5. 5

   Pas 5. Assemble the salad

   Add the chopped veggies to the base of a salad bowl, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the dressing and toss well.

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