Mediterranean Steak and Crispy Chickpea Salad

Ingredients

• 1 frasco chickpeas (or can; rinsed, drained, and patted dry)
• 2 tbsp olive oil (for the chickpeas)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp thyme (for the chickpeas)
• 1 tbsp sweet paprika (for the chickpeas)
• 1 tbsp garlic powder (for the chickpeas)
• 5 oz arugula (finely chopped)
• 4.5 Persian cucumbers (finely diced (4-5 units))
• 1 red onion (large, finely chopped)
• 0.5 pint cherry tomatoes (thinly sliced)
• 0.75 cup fresh parsley (finely chopped)
• 1 lb steak (cut into cubes)
• 0.5 tsp olive oil (for the steak)
• 1 tbsp garlic powder (for the steak)
• 1 tbsp sweet paprika (for the steak)
• 1 tsp oregano (for the steak)
• 1 tsp chili flakes (for the steak)
• 0.25 cup olive oil (for the dressing)
• 1 lemon (large, juice and zest)
• 2 tbsp red wine vinegar (for the dressing)
• 1 tbsp Dijon mustard (for the dressing)
• 1 tsp sumac (for the dressing)
• 1 tsp oregano (for the dressing)
• 1 tsp garlic powder (for the dressing)

Steps

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Rinse the chickpeas thoroughly with water, drain, and pat them dry with a kitchen towel.

3. 3

   Place the chickpeas in an oven-safe dish. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, 1 tablespoon of thyme, 1 tablespoon of sweet paprika, and 1 tablespoon of garlic powder. Toss well.

4. 4

   Roast the chickpeas at 425°F for 27 to 30 minutes until crispy. Remove from the oven and let cool slightly.

5. 5

   While the chickpeas are roasting, prepare the salad base: finely chop the arugula, dice the Persian cucumbers, finely chop the red onion, and slice the cherry tomatoes.

6. 6

   Finely chop a large handful of fresh parsley (approximately 3/4 cup). You can also add fresh mint and cilantro if desired.

7. 7

   Cut the steak into cubes. Drizzle with 1/2 teaspoon of olive oil and season with 1 tablespoon of garlic powder, 1 tablespoon of sweet paprika, 1 teaspoon of oregano, 1 teaspoon of chili flakes, and a generous amount of salt and pepper.

8. 8

   Cook the steak in a skillet over medium-high heat for about 8 minutes, or until cooked to your liking.

9. 9

   For the dressing, combine in a jar 1/4 cup of olive oil, the juice and zest of one large lemon, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, salt, pepper, 1 teaspoon of sumac, 1 teaspoon of oregano, and 1 teaspoon of garlic powder. Shake very well.

10. 10

    In a large salad bowl, place the chopped vegetables at the base.

11. 11

    Add the cooked steak, fresh herbs, and roasted chickpeas.

12. 12

    Pour the dressing over the salad, toss everything very well, and enjoy.

Notes

You can substitute chickpeas with crispy rice or quinoa. For a low-carb version, use Kaizen-style rice. If you prefer, you can use a store-bought Mediterranean dressing.

Nutrition per serving

• salad
• healthy recipe
• mediterranean food
• low carb
• main dish
• high protein
• summer