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Dinner for 4

Lamb and Chickpea Salad

Seared lamb is sliced over spinach, chickpeas, tomatoes, and avocado with a lemony garlic herb dressing.

$3.49per serving $$
12 minstart to table
4servings

MediterraneanDairy-freeHigh-proteinFamilySide dishesLunchesDinnersNo-cookSpringSummer

Ingredients

  • 1/2 tbsp garlic olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp minced garlic
  • 1/2 tsp thyme
  • 1 tbsp fresh chopped parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp vegetable stock powder
  • 1 lb lamb fillet
  • 2 cups fresh baby spinach leaves
  • 15 oz can of chickpeas
  • 2 large diced tomatoes
  • 1 tbsp garlic olive oil
  • 1/2 lemon
  • 1 large avocado

Steps

  1. Whisk 1 tablespoon garlic olive oil with lemon juice, garlic, thyme, parsley, oregano, stock powder, salt, and pepper.
  2. Heat the remaining garlic olive oil in a skillet over medium-high heat and sear the lamb for 3 to 4 minutes per side.
  3. Rest the lamb for 2 minutes, then check that it reaches 145 F and slice it thinly.
  4. Toss the spinach, chickpeas, tomatoes, avocado, and dressing in a large bowl.
  5. Top the salad with the sliced lamb and squeeze the remaining lemon over it.

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