Mediterranean Steak & Crispy Chickpea Salad
Mediterranean Steak & Crispy Chickpea Salad
Ingredients
For the Crispy Chickpeas
- 1 jar chickpeas, rinsed, strained, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon 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 large red onion, finely diced
- 1/2 pint cherry tomatoes, thinly sliced
- 3/4 cup fresh parsley, finely chopped, optional
- 1/4 cup fresh mint, finely chopped, optional
- 1/4 cup fresh 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 tablespoon salt, generous amount, or to taste
- 1 teaspoon pepper, generous amount, or to taste
For the Dressing
- 1/4 cup olive oil
- 1 large lemon, juice and zest
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 teaspoon sumac
- 1 teaspoon oregano
- 1 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 425°F (220°C). Rinse the chickpeas thoroughly under cold water, then strain them and pat them completely dry with a kitchen towel. This step is crucial for crispiness.
⏱️ 5 min•🌡️ 425
- 2
Place the dried chickpeas into an oven-safe dish. Drizzle with 2 tablespoons of olive oil. Season with salt, pepper, 1 tablespoon of thyme, 1 tablespoon of sweet paprika, and 1 tablespoon of garlic powder. Mix well to ensure all chickpeas are evenly coated.
⏱️ 3 min
- 3
Roast the chickpeas in the preheated oven for 27-30 minutes, or until golden brown and crispy. Once roasted, remove from the oven and let them cool slightly.
⏱️ 30 min•🌡️ 425
- 4
While the chickpeas are roasting, prepare the salad base. Finely chop the 5 ounces of arugula. Thinly dice the 4-5 Persian cucumbers. Finely dice the 1 large red onion. Thinly slice half a pint of cherry tomatoes. If using, finely chop the fresh parsley, mint, and cilantro.
⏱️ 10 min
- 5
Prepare the steak. Cube 1 pound of steak into bite-sized pieces. Drizzle the steak with 1/2 teaspoon of olive oil. Season 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. Toss to coat evenly.
⏱️ 5 min
- 6
Heat a large skillet over medium-high heat. Add the seasoned steak and cook for 8 minutes, stirring occasionally, until it reaches your desired doneness.
⏱️ 8 min
- 7
While the steak is cooking, prepare the dressing. In a jar, 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.
⏱️ 5 min
- 8
Secure the lid on the jar and shake vigorously until all ingredients are well combined and the dressing is emulsified.
⏱️ 2 min
- 9
To assemble the salad, grab a large salad bowl. Add the prepared vegetables (arugula, cucumbers, red onion, cherry tomatoes, and fresh herbs) to the base of the bowl.
⏱️ 1 min
- 10
Place the cooked steak on top of the vegetables. Top with any additional fresh herbs if desired.
⏱️ 1 min
- 11
Toss in the crispy roasted chickpeas.
⏱️ 1 min
- 12
Pour the prepared dressing over the salad. Toss everything really well to ensure all components are coated with the dressing. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Steak & Crispy Chickpea Salad
For the Crispy Chickpeas
- 1 jar chickpeas, rinsed, strained, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon 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 large red onion, finely diced
- 1/2 pint cherry tomatoes, thinly sliced
- 3/4 cup fresh parsley, finely chopped, optional
- 1/4 cup fresh mint, finely chopped, optional
- 1/4 cup fresh 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 tablespoon salt, generous amount, or to taste
- 1 teaspoon pepper, generous amount, or to taste
For the Dressing
- 1/4 cup olive oil
- 1 large lemon, juice and zest
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 teaspoon sumac
- 1 teaspoon oregano
- 1 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 425°F (220°C). Rinse the chickpeas thoroughly under cold water, then strain them and pat them completely dry with a kitchen towel. This step is crucial for crispiness.
⏱️ 5 min•🌡️ 425 - 2
Place the dried chickpeas into an oven-safe dish. Drizzle with 2 tablespoons of olive oil. Season with salt, pepper, 1 tablespoon of thyme, 1 tablespoon of sweet paprika, and 1 tablespoon of garlic powder. Mix well to ensure all chickpeas are evenly coated.
⏱️ 3 min - 3
Roast the chickpeas in the preheated oven for 27-30 minutes, or until golden brown and crispy. Once roasted, remove from the oven and let them cool slightly.
⏱️ 30 min•🌡️ 425 - 4
While the chickpeas are roasting, prepare the salad base. Finely chop the 5 ounces of arugula. Thinly dice the 4-5 Persian cucumbers. Finely dice the 1 large red onion. Thinly slice half a pint of cherry tomatoes. If using, finely chop the fresh parsley, mint, and cilantro.
⏱️ 10 min - 5
Prepare the steak. Cube 1 pound of steak into bite-sized pieces. Drizzle the steak with 1/2 teaspoon of olive oil. Season 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. Toss to coat evenly.
⏱️ 5 min - 6
Heat a large skillet over medium-high heat. Add the seasoned steak and cook for 8 minutes, stirring occasionally, until it reaches your desired doneness.
⏱️ 8 min - 7
While the steak is cooking, prepare the dressing. In a jar, 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.
⏱️ 5 min - 8
Secure the lid on the jar and shake vigorously until all ingredients are well combined and the dressing is emulsified.
⏱️ 2 min - 9
To assemble the salad, grab a large salad bowl. Add the prepared vegetables (arugula, cucumbers, red onion, cherry tomatoes, and fresh herbs) to the base of the bowl.
⏱️ 1 min - 10
Place the cooked steak on top of the vegetables. Top with any additional fresh herbs if desired.
⏱️ 1 min - 11
Toss in the crispy roasted chickpeas.
⏱️ 1 min - 12
Pour the prepared dressing over the salad. Toss everything really well to ensure all components are coated with the dressing. Serve immediately and enjoy!
⏱️ 2 min