Serves 1
Directions
- 1Rinse chickpeas with water, strain, and pat dry with a kitchen towel.
- 2Add chickpeas to an oven safe dish, drizzle with 2 tbsp olive oil, and season with salt, pepper, 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well.
- 3Roast in the oven at 425F and let cool slightly.
- 4Prep salad base by combining finely chopped arugula, thinly diced Persian cucumbers, finely diced red onion, thinly sliced cherry tomatoes, and finely chopped fresh parsley.
- 5Cube steak, drizzle with 1/2 tsp olive oil, and season with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, salt, and pepper.
- 6Cook steak on medium-high heat until cooked to your liking.
- 7Combine dressing ingredients in a jar: 1/4 cup olive oil, juice and zest of 1 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 well.
- 8Combine salad base, cooked steak, fresh herbs, roasted chickpeas, and dressing in a bowl, then toss well.
Ingredients
- 1 jar or can chickpea, rinsed, strained and patted dry
- 2 tbsp olive oil
- salt (optional)
- pepper (optional)
- 1 tbsp thyme
- 1 tbsp sweet paprika
- 1 tbsp garlic powder
- 5 oz arugula, finely chopped
- 4-5 whole persian cucumber, thinly diced
- 1 large red onion, finely diced
- 1/2 pint cherry tomato, thinly sliced
- 3/4 cup fresh parsley, finely chopped
- fresh mint (optional)
- fresh cilantro (optional)
- 1 lb steak, cubed
- 1/2 tsp olive oil
- 1 tbsp garlic powder
- 1 tbsp sweet paprika
- 1 tsp oregano
- 1 tsp chili flakes
- salt (optional)
- pepper (optional)
- 1/4 cup olive oil
- 1 large lemon, juice and zest of
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- salt (optional)
- pepper (optional)
- 1 tsp sumac
- 1 tsp oregano
- 1 tsp garlic powder
Tips
- Swap crispy chickpeas for crispy rice or quinoa.
- If low-carb, swap chickpeas for high-protein low-carb Kaizen rice.
- Feel free to add fresh mint and cilantro to the salad base along with the parsley.
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