Arugula Steak Salad With Garlic Roasted Chickpeas And Tahini Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a bowl, toss the chickpeas with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until crispy.
• STEP 3.Meanwhile, season the steak with salt and pepper. Heat a grill or skillet over medium-high heat and cook the steak to your desired doneness. Let it rest for a few minutes before slicing.
• STEP 4.In a small bowl, whisk together tahini, lemon juice, garlic, water, salt, and pepper to make the dressing.
• STEP 5.In a large bowl, combine the arugula, sliced steak, roasted chickpeas, and cherry tomatoes. Drizzle the tahini dressing over the salad and toss to coat.
• STEP 6.Serve the Arugula Steak Salad with Garlic Roasted Chickpeas and Tahini Dressing immediately. Enjoy!

Cooking Tips

• Make sure to rinse and drain the chickpeas before roasting to remove any excess liquid.
• For a more tender steak, let it marinate in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking.
• Feel free to add other vegetables or toppings to the salad, such as avocado, feta cheese, or toasted nuts.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Keep the dressing separate and add it just before serving.
• Serve the salad as a main course for a light lunch or dinner, or as a side dish alongside grilled meats or seafood.