INGREDIENTS:

1 Lb. Steak (Kebab cuts).

Spring salad mix.

1 Can garbanzo beans.

1 Tbsp Cajun seasoning (or seasoning of your choice).

1/2 English cucumber (sliced).

1 Bottle Skinny girl raspberry vinaigrette.

EVOO.

Salt and pepper to taste.

INSTRUCTIONS:

1. Preheat oven at 385ºF.

2. Empty the garbanzo beans can onto a strainer and rinse the garbanzo beans well.

3. Pat dry with a paper towel and place them on a baking sheet (without liners).

4. Drizzle 2 Tbsp EVOO and add the seasoning of your choice.

5. Bake for about 20 minutes and check for crispiness. Give them a quick flip to roast evenly.

6. Remove from the oven once they are nice and crispy. Let them sit on the counter while you prepare the rest of the ingredients.

7. Cook the kebab cuts to your liking. I find that medium-rare is best.

8. Assemble the salad by adding a bed of the greens to a serving plate. Add the cucumber slices to the side, the meat on the other side, add a generous amount of the roasted chickpeas, and drizzle with the raspberry vinaigrette.

9. ENJOY!