Lamb and Chickpea Salad

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  Olive oil(8g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh(15g)
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  Garlic(5g)
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  Thyme, Fresh(3g)
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  Parsley, Fresh(15g)
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  Oregano, Dried(3g)
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  1/2 teaspoon vegetable stock powder
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  Ground Lamb(454g)
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  Spinach(480g)
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  Chickpeas, Canned, Drained(425g)
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  Tomato
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh
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  Avocado

Instructions

1. 1Mince the fresh garlic and chop the fresh thyme and parsley. In a small bowl, combine the olive oil, fresh lemon juice, minced garlic, chopped thyme, parsley, and dried oregano. Add the ground lamb and stir to coat evenly. Let marinate for at least 5 minutes (or refrigerate overnight for deeper flavor).
2. 2Heat a large skillet over medium-high heat and lightly coat with olive oil. Working in two batches to avoid crowding, add half the lamb and cook 5–7 minutes, breaking it apart with a spoon as it cooks, until no longer pink and cooked through. Transfer to a plate and repeat with the remaining lamb.
3. 3While the lamb cooks, roughly chop the fresh spinach and dice the tomato. Drain and rinse the canned chickpeas.
4. 4In a large bowl, combine the spinach, chickpeas, and diced tomato. Drizzle with olive oil and fresh lemon juice, then toss until fully coated. Season with salt and pepper to taste.
5. 5Divide the spinach-chickpea mixture evenly into 4 airtight containers while the lamb is still warm.
6. 6Top each container with an equal portion of the cooked lamb, distributing it evenly across all four servings.
7. 7Slice the avocado and divide equally among the four containers, arranging the slices on top just before serving (or pack separately to prevent browning).
8. 8Seal the containers and refrigerate for up to 4 days.