Chickpea, Beef, Bell Pepper and Cucumber Salad

Ingredients

• Chickpeas1/2 cup (100 g)
• Beef120 g
• Olive Oil2 teaspoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Cucumber1/2 cup (60 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat half the oil in a pan over medium heat.

3. 3

   Step 3

   Cut the beef into bite-size pieces and salt and pepper.

4. 4

   Step 4

   Once heated, add the beef and brown each side for about 2 minutes, or until cooked as desired.

5. 5

   Step 5

   Cut the bell pepper into chunks and slice the cucumber.

6. 6

   Step 6

   Serve all the ingredients in a bowl and season with the remaining olive oil, vinegar and salt and pepper to taste. You can use lemon juice instead of vinegar if desired.

7. 7

   Step 7

   Optional: Serve with your favorite leafy greens.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Beef, Bell Pepper and Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.