1Spread 1 can of chickpeas on a baking sheet and bake at 450F for 15 minutes.
2Take out the chickpeas and press with a fork.
3Add 1/2 tsp paprika, 1/2 tsp garlic powder, salt, and pepper to the chickpeas.
4Bake the chickpeas for another 12-15 minutes, until crispy.
5Sprinkle 1 lb steak with salt and pepper on both sides.
6Heat a skillet over medium-high heat, then add 1 tbsp neutral oil.
7Add steak and cook for 3-4 minutes per side, until seared on both sides.
8Remove steak and let rest before cutting.
9Add 1/2 lb asparagus to the skillet, sprinkle with salt and pepper.
10Cook the asparagus until it starts to brown, then remove.
11Add 1 sliced red onion and 1 sliced red pepper to the skillet and cook until softened, about 5 minutes.
12Add 1 cup cherry tomatoes and cook for another 2-3 minutes.
13Meanwhile, cook 1 lb pasta until al dente, then drain.
14To make the dressing, combine 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 bunch chopped parsley (about 1 cup), 1 deseeded and chopped small red chili, 2 garlic cloves, 1/2 tsp oregano, a pinch of salt, and a pinch of pepper.
15Whisk the dressing ingredients together.
16In a large bowl, add the cooked pasta, steak, chickpeas, vegetables, and dressing.
17Toss all ingredients together.
18Refrigerate until cold, then serve.
Ingredients
1 can canned chickpeas
0.5 tsp paprika
0.5 tsp garlic powder
salt
pepper
1 lb steak
1 tbsp neutral oil
0.5 lb asparagus
1 sliced red onion
1 sliced red pepper
1 cup cherry tomatoes
1 lb pasta
0.5 cup olive oil
0.25 cup red wine vinegar
1 bunch chopped parsley
1 deseeded and chopped small red chili
2 garlic cloves
0.5 tsp oregano
1 pinch salt
1 pinch pepper
Equipment
baking sheetskilletlarge bowl
Tips
Crushing and roasting chickpeas provides a crunchy texture without being overwhelming.
If the salad dries out, add a splash of olive oil and vinegar.
A blender can be used to make the dressing easier.