Colorful Chickpea Salad with Beef

Ingredients

• Beef200 g
• Chickpeas3/4 cup (150 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Leek1/2 cup (50 g)
• Olive Oil2 teaspoon (10 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat water in a pot over high heat. In the meantime, peel and dice the potato.

3. 3

   Step 3

   Once boiling, add the potato. Boil for 8-10 minutes or until soft.

4. 4

   Step 4

   In the same pot, boil the peas and chopped carrots for 6 minutes. Remove once tender and drain.

5. 5

   Step 5

   At the same time, preheat a pan over medium-high heat. Chop the leek.

6. 6

   Step 6

   Once heated, add half the oil and the leek. Add a pinch of salt and stir-fry for 4-5 minutes while stirring from time to time.

7. 7

   Step 7

   Then add the remaining oil with the beef cut into medium pieces. Sear both sides until browned.

8. 8

   Step 8

   Lower the heat to medium, add the cooked chickpeas and continue cooking for 6-8 minutes until well cooked.

9. 9

   Step 9

   Mix the beef with the cooked vegetables and chopped parsley. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Colorful Chickpea Salad with Beef can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.