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Lamb and Chickpea Salad in a bowl
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5 from 1 vote

Lamb and Chickpea Salad

Nothing beats a fresh Lamb and Chickpea Salad. No need to sacrifice flavour for healthy, this salad will tickle tastebuds and satisfy hunger!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Main, Salad
Cuisine: Worldwide
Keyword: Chickpea Salad, Lamb and Chickpea Salad
Servings: 4 Serves
Author: Karina Carrel

Ingredients

Lamb Mix:

  • 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

Salad Mix:

  • 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
US - Metric

Instructions

  • 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.

Notes

Make sure not to over cook the lamb or it will dry out and become chewy.

Nutrition

Serving: 1g | Calories: 473kcal | Carbohydrates: 35g | Protein: 35g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 75mg | Sodium: 167mg | Potassium: 990mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1.651IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 6mg