A fresh, high‑protein Mediterranean salad with juicy steak, crispy chickpeas and a zesty lemon‑herb dressing. Packed with flavour, crunch and colour — perfect for a summer lunch.

Prep time: 10 mins  Cook time: 30 mins  Serves: 1–2

Ingredients

For the salad:

  • 1 can chickpeas (rinsed and drained)
  • 2 tbsp olive oil
  • 1 tbsp thyme
  • 1 tbsp sweet paprika
  • 1 tbsp garlic powder
  • Salt and pepper

For the base:

  • 150 g steak, cubed
  • ½ tsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp sweet paprika
  • 1 tsp oregano
  • 1 tsp chilli flakes
  • Salt and pepper
  • 150 g arugula (rocket), finely chopped
  • 4–5 Persian cucumbers, diced
  • ½ large red onion, finely diced
  • ½ pint cherry tomatoes, halved
  • ¾ cup fresh parsley, chopped
  • Optional: mint or cilantro

For the dressing:

  • ¼ cup olive oil
  • Juice and zest of 1 lemon
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tsp sumac
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Salt and pepper

Method

  1. Roast chickpeas: Pat dry, toss with olive oil, thyme, paprika, garlic powder, salt and pepper. Roast at 220°C for 27–30 mins until crispy.
  2. Cook steak: Season with garlic powder, paprika, oregano, chilli flakes, salt and pepper. Cook in a hot pan for 8 mins or until done.
  3. Prep salad base: Chop arugula, cucumbers, onion, tomatoes and parsley.
  4. Make dressing: Shake olive oil, lemon juice, vinegar, mustard, sumac, oregano, garlic powder, salt and pepper in a jar.
  5. Assemble: Add salad base to a bowl, top with steak, roasted chickpeas and herbs. Pour dressing over and toss well.

Notes

  • Swap chickpeas for crispy rice or quinoa.
  • Use lean beef or chicken for variation.
  • Add feta or avocado for extra flavour.
  • Great for meal prep — store dressing separately

 

CLICK TO DOWNLOAD MEDITERRANEAN STEAK & CRISPY CHICKPEA SALAD RECIPE

 

 


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