Name: Grilled Steak Salad with Roasted Chickpeas and Lemon Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Top Sirloin Steak; 1/4 cup Canned Chickpeas, drained and rinsed; 1.5 tsp Extra Virgin Olive Oil; 2 cups Mixed Greens; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, sliced; 1 tbsp Fresh Lemon Juice; 1/2 tsp Dried Oregano; Pinch of Sea Salt and Black Pepper

Nutrition

Per serving

419 calories

Protein: 37g; 36% of calories
Carbs: 18g; 17% of calories
Fat: 22g; 47% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
Pat the chickpeas dry with a paper towel, toss with a tiny drop of oil and a pinch of oregano, and roast on a baking sheet for 20 minutes until crunchy.
Season the steak with sea salt and black pepper.
Grill the steak over medium-high heat for 4-5 minutes per side for medium-rare, then let it rest for 5 minutes before slicing thinly against the grain.
In a small jar or bowl, whisk together the lemon juice, olive oil, and remaining oregano to create the vinaigrette.
Combine the mixed greens, cherry tomatoes, and cucumber in a large salad bowl.
Top the vegetables with the sliced steak and roasted chickpeas.
Drizzle the lemon herb vinaigrette over the top and serve immediately.

Nutrition

Ingredients

Instructions

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