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1 pound flank steak
15 oz can chickpeas, rinsed and drained
2 cups spinach, roughly chopped
1 cucumber, diced
2 ounces feta cheese, crumbled
1/2 cup parsley leaves, roughly chopped
1/4 cup fresh mint, roughly chopped
1 garlic clove, minced
1 tablespoon lemon juice
3 tablespoon olive oil

Lightly coat a pan with cooking spray and heat to medium.

Cook steak 6 minutes per side for medium-rare or longer per side as preferred.

Transfer to a cutting board and let rest for a few minutes.

Meanwhile, in a large bowl combine chickpeas, spinach, cucumber, feta, parsley, mint, garlic, lemon juice and oil.

Slice steak thinly across the grain.

To plate, add steak on top of the chickpea salad and serve.