Lamb and Chickpea Salad

Name: Lamb and Chickpea Salad
Total time: 12 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 tablespoon garlic olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon minced garlic; 1/2 teaspoon thyme; 1 tablespoon fresh chopped parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon vegetable stock powder; 1 lbs lamb fillet (trimmed of fat and cut into strips); 2 cups fresh baby spinach leaves; 15 oz can of chickpeas; 2 large diced tomatoes; 1 tablespoon garlic olive oil; 1/2 medium lemon (juiced); 1 large avocado (pitted and diced)

Nothing beats a fresh Lamb and Chickpea Salad. No need to sacrifice flavour for healthy, this salad will tickle tastebuds and satisfy hunger!

⏱️ 12 min 🔪 Prep: 5 min 🔥 Cook: 7 min 📊 Easy 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

1/2 tablespoon garlic olive oil
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon thyme
1 tablespoon fresh chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon vegetable stock powder
1 lbs lamb fillet (trimmed of fat and cut into strips)
2 cups fresh baby spinach leaves
15 oz can of chickpeas
2 large diced tomatoes
1 tablespoon garlic olive oil
1/2 medium lemon (juiced)
1 large avocado (pitted and diced)

Steps

Combine oil, juice, garlic, herbs and stock powder in a bowl. Add the lamb and leave to marinade for 5 minutes (or over night)
Pan fry lamb on high heat in a little cooking oil spray - in small batches until cooked to your liking.
Meanwhile, prepare salad in a large bowl with the spinach, chickpeas and tomatoes.
Mix with oil and lemon juice until fully coated.
Season with salt and/or pepper to taste
Arrange lamb and avocado on top.