Mediterranean Steak & Crispy Chickpea Salad

Steps

1. 1Roast the chickpeas29 min

   Grab a jar or can of chickpeas. Rinse with water well, then strain and pat dry with a kitchen towel. Add to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly.

   ChickpeasOlive oilSaltBlack pepperThymeSweet paprikaGarlic powder
2. 2Prep the salad base

   Finely chop 5oz arugula, thinly dice 4-5 Persian cucumbers, finely dice 1 large red onion, and thinly slice half a pint of cherry tomato. Finely chop a large handful of fresh parsley (yielding about 3/4 cup). Feel free to add fresh mint and cilantro on top of it, too.

   Add fresh mint and cilantro if you want more herb freshness.

   ArugulaCucumberRed onionCherry tomatoParsleyMintCilantro
3. 3Cook the steak8 min

   Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it 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 mins, or until cooked to your liking.

   1lb steakOlive oilGarlic powderSweet paprikaOreganoChili flakesSaltBlack pepper
4. 4Make 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.

   Olive oilLemonRed wine vinegarDijon mustardSaltBlack pepperSumacOreganoGarlic powder
5. 5Assemble and toss

   Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and enjoy!

   ArugulaCucumberRed onionCherry tomatoParsley1lb steakChickpeas