Mediterranean Steak& Crispy Chickpea Salad

Roasted Chickpeas

1. 1

   Preheat the oven to 425°F. Rinse and thoroughly dry the chickpeas, spread them on a sheet pan, drizzle with 2 tbsp olive oil, and season with salt, black pepper, 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Toss to coat evenly and roast for 27–30 minutes, then let cool.

Salad Base

2. 2

   Finely chop 5 oz arugula. Dice 4–5 Persian cucumbers and 1 large red onion. Slice half a pint of cherry tomatoes. Roughly chop 3/4 cup fresh parsley (or add mint if desired).

Steak

3. 3

   Cube the 1 lb ribeye steak. Drizzle with 0.5 tsp olive oil and season with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, and salt and pepper to taste. Cook in a hot skillet over medium‑high heat for about 12 minutes, stirring occasionally, until the desired doneness is reached.

Dressing

4. 4

   In a bowl whisk together 0.25 cup olive oil, the juice and zest of one large lemon, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, salt and pepper to taste, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder until emulsified.

Assembly

5. 5

   In a large salad bowl combine the chopped vegetables, add the cooked steak cubes, sprinkle with the chopped parsley, and top with the roasted chickpeas. Drizzle the lemon‑sumac dressing over the salad and toss gently to coat all ingredients evenly.