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Lamb, parsley and chickpea salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Simple and delicious 6-ingredient recipe for a fabulous dish!
Ingredients:
- 9.20 gm olive oil
- 600g lamb backstrap
- 420g can chickpeas, drained, rinsed
- 125.00 ml chopped fresh flat-leaf parsley leaves
- 250g cherry tomatoes, quartered
- 1 small red onion, halved, thinly sliced
- 87.45 gm 99% fat-free Greek dressing
Instructions:
- Preheat a chargrill over medium-high heat until hot. Coat the lamb with oil and generously season with salt and pepper. Grill for 4 to 5 minutes per side for a medium doneness or to your preferred taste. Rest the lamb under foil for 5 minutes before slicing it thickly.
- In a large bowl, mix chickpeas, parsley, tomato, onion, and dressing. Top with lamb and serve.
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