Mediterranean Steak & Crispy Chickpea Salad
Mediterranean Steak & Crispy Chickpea Salad
Ingredients
For the Crispy Chickpeas
- 1 can chickpeas, rinsed, strained, and patted dry
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon thyme
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
For the Salad Base
- 5 ounces arugula, finely chopped
- 4 Persian cucumbers, thinly diced
- 1 red onion, large, finely diced
- 1/2 pint cherry tomatoes, thinly sliced
- 3/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped, optional
- 1/4 cup cilantro, finely chopped, optional
For the Steak
- 1 pound steak, cubed
- 1/2 teaspoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon chili flakes
- 1 teaspoon salt, generous amount, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Dressing
- 1/4 cup olive oil
- 1 lemon, large, juiced and zested
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon sumac
- 1 teaspoon oregano
- 1 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 425°F. Rinse the can of chickpeas thoroughly with water, then strain and pat them very dry with a kitchen towel. Transfer the dried chickpeas to an oven-safe dish. Drizzle with 2 tablespoons of olive oil, then season with salt, pepper, 1 tablespoon of thyme, 1 tablespoon of sweet paprika, and 1 tablespoon of garlic powder. Mix everything well to ensure the chickpeas are evenly coated.
⏱️ 5 min•🌡️ 425
- 2
Place the seasoned chickpeas in the preheated oven and roast for 27-30 minutes, or until golden brown and crispy. While the chickpeas are roasting, begin preparing the rest of the salad ingredients. Once roasted, remove from the oven and let cool slightly.
⏱️ 30 min•🌡️ 425
- 3
Prepare the salad base: Finely chop 5 ounces of arugula. Thinly dice 4-5 Persian cucumbers. Finely dice 1 large red onion. Thinly slice half a pint of cherry tomatoes. Finely chop a large handful of fresh parsley, aiming for about 3/4 cup. If desired, finely chop and add fresh mint and cilantro as well.
⏱️ 10 min
- 4
Cube 1 pound of steak into bite-sized pieces. Drizzle the steak with 1/2 teaspoon of olive oil. Season the steak with 1 tablespoon of garlic powder, 1 tablespoon of sweet paprika, 1 teaspoon of oregano, 1 teaspoon of chili flakes, and generous amounts of salt and pepper. Mix well to coat the steak evenly.
⏱️ 5 min
- 5
Heat a large skillet over medium-high heat. Add the seasoned steak and cook for 8 minutes, or until it reaches your desired level of doneness. Stir occasionally to ensure even cooking.
⏱️ 8 min
- 6
While the steak is cooking, prepare the dressing. In a jar with a tight-fitting lid, combine 1/4 cup of olive oil, the juice and zest of a 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. Secure the lid and shake vigorously until the dressing is well combined and emulsified.
⏱️ 5 min
- 7
To assemble the salad, grab a large salad bowl. Add the prepped salad base vegetables (arugula, cucumbers, red onion, cherry tomatoes) to the bottom of the bowl. Top with the cooked steak and the fresh herbs (parsley, mint, cilantro if using). Toss in the cooled crispy chickpeas.
⏱️ 2 min
- 8
Pour the prepared dressing over the salad ingredients. Toss everything really well to ensure all components are evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Steak & Crispy Chickpea Salad
For the Crispy Chickpeas
- 1 can chickpeas, rinsed, strained, and patted dry
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon thyme
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
For the Salad Base
- 5 ounces arugula, finely chopped
- 4 Persian cucumbers, thinly diced
- 1 red onion, large, finely diced
- 1/2 pint cherry tomatoes, thinly sliced
- 3/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped, optional
- 1/4 cup cilantro, finely chopped, optional
For the Steak
- 1 pound steak, cubed
- 1/2 teaspoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon chili flakes
- 1 teaspoon salt, generous amount, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Dressing
- 1/4 cup olive oil
- 1 lemon, large, juiced and zested
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon sumac
- 1 teaspoon oregano
- 1 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 425°F. Rinse the can of chickpeas thoroughly with water, then strain and pat them very dry with a kitchen towel. Transfer the dried chickpeas to an oven-safe dish. Drizzle with 2 tablespoons of olive oil, then season with salt, pepper, 1 tablespoon of thyme, 1 tablespoon of sweet paprika, and 1 tablespoon of garlic powder. Mix everything well to ensure the chickpeas are evenly coated.
⏱️ 5 min•🌡️ 425 - 2
Place the seasoned chickpeas in the preheated oven and roast for 27-30 minutes, or until golden brown and crispy. While the chickpeas are roasting, begin preparing the rest of the salad ingredients. Once roasted, remove from the oven and let cool slightly.
⏱️ 30 min•🌡️ 425 - 3
Prepare the salad base: Finely chop 5 ounces of arugula. Thinly dice 4-5 Persian cucumbers. Finely dice 1 large red onion. Thinly slice half a pint of cherry tomatoes. Finely chop a large handful of fresh parsley, aiming for about 3/4 cup. If desired, finely chop and add fresh mint and cilantro as well.
⏱️ 10 min - 4
Cube 1 pound of steak into bite-sized pieces. Drizzle the steak with 1/2 teaspoon of olive oil. Season the steak with 1 tablespoon of garlic powder, 1 tablespoon of sweet paprika, 1 teaspoon of oregano, 1 teaspoon of chili flakes, and generous amounts of salt and pepper. Mix well to coat the steak evenly.
⏱️ 5 min - 5
Heat a large skillet over medium-high heat. Add the seasoned steak and cook for 8 minutes, or until it reaches your desired level of doneness. Stir occasionally to ensure even cooking.
⏱️ 8 min - 6
While the steak is cooking, prepare the dressing. In a jar with a tight-fitting lid, combine 1/4 cup of olive oil, the juice and zest of a 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. Secure the lid and shake vigorously until the dressing is well combined and emulsified.
⏱️ 5 min - 7
To assemble the salad, grab a large salad bowl. Add the prepped salad base vegetables (arugula, cucumbers, red onion, cherry tomatoes) to the bottom of the bowl. Top with the cooked steak and the fresh herbs (parsley, mint, cilantro if using). Toss in the cooled crispy chickpeas.
⏱️ 2 min - 8
Pour the prepared dressing over the salad ingredients. Toss everything really well to ensure all components are evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 3 min