Mediterranean Steak and Crispy Chickpea Salad

Ingredients

• 1 frasco chickpeas (or can; rinsed, strained, and patted dry)
• 2 tbsp olive oil (for the chickpeas)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp dried thyme (for the chickpeas)
• 1 tbsp sweet paprika (divided (for chickpeas and steak))
• 3 tbsp garlic powder (divided (1 for chickpeas, 1 for steak, 1 for dressing))
• 5 oz arugula (finely chopped)
• 5 Persian cucumbers (small diced)
• 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)
• 2 tsp dried oregano (divided (1 for steak, 1 for dressing))
• 1 tsp red pepper 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)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Rinse the chickpeas well with water, strain them, and pat them dry with a kitchen towel.

3. 3

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

4. 4

   Mix well and bake at 425°F for 27 to 30 minutes. Let cool slightly.

5. 5

   Prepare the salad base: finely chop 5 oz of arugula, small dice 4 or 5 Persian cucumbers, finely chop 1 large red onion, and thinly slice half a pint of cherry tomatoes.

6. 6

   Finely chop a large handful of fresh parsley (approximately 3/4 cup) and add it to the vegetable base. If desired, add fresh mint and cilantro.

7. 7

   Cut 1 lb of steak into cubes. Drizzle with 1/2 tsp of olive oil and season with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp red pepper flakes, and plenty of salt and pepper.

8. 8

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

9. 9

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

10. 10

    Shake the jar very well to emulsify the dressing.

11. 11

    In a large salad bowl, place the chopped vegetables, add the cooked steak, fresh herbs, and roasted chickpeas.

12. 12

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

Notes

You can substitute the chickpeas with crispy rice or quinoa. For a low-carb option, use high-protein rice like Kaizen. Adding fresh mint and cilantro is recommended for a more refreshing flavor.

Nutrition per serving

• main dish
• salad
• healthy
• mediterranean
• high protein
• summer dinner
• steak