Mediterranean Steak & Crispy Chickpea Salad

1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it 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.

2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too.

3.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, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking.

Mediterranean Steak & Crispy Chickpea Salad

Ingredients

Roasted chickpeas

Instructions

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