Za'atar Chickpea & Rib-Eye Steak Salad
with Bell Pepper, Cucumber, Olives & Cilantro Yogurt Dressing
These chickpeas—sautéed and seasoned with za’atar and garlic—are the light-yet-satisfying star of this Mediterranean-inspired meal. Once you’ve cooked the chickpeas, you’ll simply toss ’em with lettuce, cucumbers, bell pepper, and a creamy, lemony cilantro-yogurt dressing. Olives and fresh mint are the perfect finishing touches!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Baby Lettuce
1 unit
Chickpeas
¼ ounce
Mint
1 unit
Lemon
16 ounce
Grass-Fed Rib-Eye Steak
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
4 tablespoon
Yogurt
(Contains: Milk)
2 unit
Mini Cucumber
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 unit
Green Olives
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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Drain and rinse chickpeas; thoroughly pat dry with paper towels.
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Heat a drizzle of oil in a large pan over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned, 3-4 minutes.
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Stir in Za'atar Spice, garlic powder, salt, and pepper until well combined. Turn off heat; transfer to a plate.
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Heat a drizzle of oil in a large pan over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned, 3-4 minutes.
Stir in za'atar spice, garlic powder, salt, and pepper until well combined. Turn off heat; transfer to a plate.
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While chickpeas cook, wash and dry produce.
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Finely chop cilantro. Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and dice cucumbers into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Roughly chop olives. Finely chop mint.
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Finely chop cilantro. Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and dice cucumbers into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Roughly chop olives. Finely chop mint.
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In a small bowl, combine cilantro, vinaigrette, yogurt, 1 TBSP water, and juice from one lemon wedge (2 TBSP water and juice from two lemon wedges for 4 servings). Taste and season with salt and pepper.
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In a large bowl, toss together lettuce, cucumbers, and bell pepper with as much dressing as you like. Taste and season with salt and pepper.
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Divide salad between bowls; top with chickpeas and olives. Garnish with mint and serve with remaining lemon wedges on the side.
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Divide salad between bowls; top with chickpeas and olives. Garnish with mint and serve with remaining lemon wedges on the side.
