NUTRITION

SERVINGS

INGREDIENTS

5 ounces Flank Steak

1/2 cup Canned Chickpeas

2 cups Arugula

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Smoked Paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crunchy.

• 3

  Toss the chickpeas with a pinch of salt and the smoked paprika, then roast for 20-25 minutes until crisp.

• 4

  Season the flank steak generously with salt and black pepper on both sides.

• 5

  Grill the steak over medium-high heat for about 4-5 minutes per side for medium-rare doneness.

• 6

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep the juices inside.

• 7

  Whisk the olive oil and lemon juice together in a small bowl to create a simple vinaigrette.

• 8

  In a large salad bowl, combine the arugula, halved cherry tomatoes, and sliced cucumbers.

• 9

  Slice the rested steak thinly against the grain.

• 10

  Toss the salad with the dressing, top with the sliced beef and the warm crispy chickpeas, and serve immediately.