Crispy Chickpea Beef Salad
Crispy Chickpea Beef Salad
Ingredients
For the Crispy Chickpeas
- 1 can chickpeas, rinsed and dried
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
For the Ribeye Beef Marinade
- 2 ribeye steaks, 2 1/2 inch thick
- 3/4 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 4 tablespoons olive oil
For the Za'atar Tahini Lemon Dressing
- 1 tablespoon shallots, minced
- 1 teaspoon garlic, minced
- 3/4 cup tahini
- 1/2 cup lemon juice
- 3 ice cubes
- 1/2 tablespoon za'atar seasoning
- 1 teaspoon salt, flat
- 1/2 teaspoon honey
- 1/2 cup ice water
For the Salad Assembly
- 2 cups arugula, chopped
- 1/2 cup red onion, chopped
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup parsley, chopped
Instructions
- 1
Preheat your oven to 400°F convection bake.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the rinsed and dried chickpeas with 1 teaspoon garlic powder, 3 tablespoons olive oil, 1/2 teaspoon sweet paprika, and 1/2 teaspoon salt. Toss to coat evenly.
⏱️ 5 min
- 3
Spread the seasoned chickpeas in a single layer on a baking sheet. Cook for about 30 minutes, or until golden and crispy, stirring them every 10 minutes to ensure even cooking.
⏱️ 30 min•🌡️ 400
- 4
While the chickpeas are cooking, cube the 2 1/2 inch thick ribeye steaks into 1/2 inch by 1/2 inch pieces.
⏱️ 5 min
- 5
In a separate bowl, combine the cubed ribeye with 3/4 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon garlic powder, and 4 tablespoons olive oil. Mix well to ensure the beef is fully coated.
⏱️ 5 min
- 6
Grill the marinated ribeye pieces over medium-high heat until cooked to your desired doneness, about 2-3 minutes per side for medium-rare.
⏱️ 10 min
- 7
For the dressing, combine 1 tablespoon minced shallots, 1 teaspoon minced garlic, 3/4 cup tahini, 1/2 cup lemon juice, 3 ice cubes, 1/2 tablespoon za'atar seasoning, 1 flat teaspoon salt, 1/2 teaspoon honey, and 1/2 cup ice water in a bowl or blender. Mix well until smooth and creamy.
⏱️ 5 min
- 8
Taste the dressing and adjust salt if necessary.
⏱️ 1 min
- 9
In a large salad bowl, combine 2 cups chopped arugula, 1/2 cup chopped red onion, 1 cup diced cucumbers, and 1 cup halved cherry tomatoes.
⏱️ 2 min
- 10
Add the prepared crispy chickpeas and grilled ribeye to the salad bowl.
⏱️ 1 min
- 11
Pour the za'atar tahini lemon dressing over the salad ingredients.
⏱️ 1 min
- 12
Add 1/3 cup chopped parsley to the salad. Mix well to combine all ingredients and coat with the dressing.
⏱️ 2 min
- 13
Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Crispy Chickpea Beef Salad
For the Crispy Chickpeas
- 1 can chickpeas, rinsed and dried
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
For the Ribeye Beef Marinade
- 2 ribeye steaks, 2 1/2 inch thick
- 3/4 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 4 tablespoons olive oil
For the Za'atar Tahini Lemon Dressing
- 1 tablespoon shallots, minced
- 1 teaspoon garlic, minced
- 3/4 cup tahini
- 1/2 cup lemon juice
- 3 ice cubes
- 1/2 tablespoon za'atar seasoning
- 1 teaspoon salt, flat
- 1/2 teaspoon honey
- 1/2 cup ice water
For the Salad Assembly
- 2 cups arugula, chopped
- 1/2 cup red onion, chopped
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup parsley, chopped
Instructions
- 1
Preheat your oven to 400°F convection bake.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the rinsed and dried chickpeas with 1 teaspoon garlic powder, 3 tablespoons olive oil, 1/2 teaspoon sweet paprika, and 1/2 teaspoon salt. Toss to coat evenly.
⏱️ 5 min - 3
Spread the seasoned chickpeas in a single layer on a baking sheet. Cook for about 30 minutes, or until golden and crispy, stirring them every 10 minutes to ensure even cooking.
⏱️ 30 min•🌡️ 400 - 4
While the chickpeas are cooking, cube the 2 1/2 inch thick ribeye steaks into 1/2 inch by 1/2 inch pieces.
⏱️ 5 min - 5
In a separate bowl, combine the cubed ribeye with 3/4 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon garlic powder, and 4 tablespoons olive oil. Mix well to ensure the beef is fully coated.
⏱️ 5 min - 6
Grill the marinated ribeye pieces over medium-high heat until cooked to your desired doneness, about 2-3 minutes per side for medium-rare.
⏱️ 10 min - 7
For the dressing, combine 1 tablespoon minced shallots, 1 teaspoon minced garlic, 3/4 cup tahini, 1/2 cup lemon juice, 3 ice cubes, 1/2 tablespoon za'atar seasoning, 1 flat teaspoon salt, 1/2 teaspoon honey, and 1/2 cup ice water in a bowl or blender. Mix well until smooth and creamy.
⏱️ 5 min - 8
Taste the dressing and adjust salt if necessary.
⏱️ 1 min - 9
In a large salad bowl, combine 2 cups chopped arugula, 1/2 cup chopped red onion, 1 cup diced cucumbers, and 1 cup halved cherry tomatoes.
⏱️ 2 min - 10
Add the prepared crispy chickpeas and grilled ribeye to the salad bowl.
⏱️ 1 min - 11
Pour the za'atar tahini lemon dressing over the salad ingredients.
⏱️ 1 min - 12
Add 1/3 cup chopped parsley to the salad. Mix well to combine all ingredients and coat with the dressing.
⏱️ 2 min - 13
Serve immediately and enjoy!
⏱️ 1 min