NUTRITION

SERVINGS

INGREDIENTS

3 oz ground lamb

0.5 cup chickpeas

0.5 cup Greek yogurt

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

1 cup baby spinach

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, half of the dried oregano, and a pinch of garlic powder to create the dressing.

• 2

  Place a non-stick skillet over medium-high heat. Add the ground lamb, breaking it up with a spatula.

• 3

  Season the lamb with the remaining oregano, garlic powder, sea salt, and black pepper. Cook until browned and cooked through, about 5-7 minutes.

• 4

  Stir the rinsed and drained chickpeas into the skillet with the lamb for the last 2 minutes of cooking to warm them through and absorb the juices.

• 5

  While the lamb cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion. Toss them together in a small bowl with the fresh parsley.

• 6

  Place the baby spinach in a large serving bowl. Top with the warm lamb and chickpea mixture.

• 7

  Add the cucumber and tomato salad to the bowl and drizzle the lemon-yogurt sauce over the top before serving.