NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean ground beef

1.5 oz Dry chickpea pasta

0.5 tsp Extra virgin olive oil

1 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

1 tbsp Feta cheese

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking.

• 2

  Heat a large skillet over medium-high heat and add the lean ground beef, breaking it apart with a spatula into small crumbles.

• 3

  Season the beef with the dried oregano, sea salt, and black pepper, cooking until the meat is browned and fully cooked through.

• 4

  While the beef is browning, halve the cherry tomatoes, dice the cucumber into bite-sized pieces, and finely mince the red onion.

• 5

  In a large mixing bowl, whisk together the extra virgin olive oil and lemon juice to create a bright and simple dressing.

• 6

  Add the cooled pasta, cooked beef, tomatoes, cucumber, red onion, and baby spinach to the mixing bowl.

• 7

  Toss all ingredients thoroughly until evenly coated in the dressing and the spinach begins to slightly wilt from the residual warmth of the beef.

• 8

  Transfer the salad to a serving bowl, top with the crumbled feta cheese, and enjoy immediately or store in the refrigerator for a chilled meal.