Lamb and Chickpea Salad

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  0.5 tbsp Olive oil

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

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  1 tsp Garlic
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  0.5 tsp Thyme, Fresh
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  1 tbsp Parsley, Fresh
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  0.5 tsp Oregano, Dried
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  0.5 tsp 1/2 teaspoon vegetable stock powder
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  1 lbs Ground Lamb
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  2 cup Spinach
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  15 oz Chickpeas, Canned, Drained
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  2 Tomato(246g)
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  1 Lemon Juice, Fresh(24g)
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  1 Avocado(150g)

Instructions

1. 1In a small bowl, whisk together 1/2 tablespoon garlic olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1/2 teaspoon thyme, 1 tablespoon fresh chopped parsley, 1/2 teaspoon dried oregano, and 1/2 teaspoon vegetable stock powder to form the marinade.
2. 2Trim the lamb fillet of fat and cut into strips. Add the lamb to the marinade and toss to coat evenly. Let stand for 10 minutes at room temperature.
3. 3Heat a large skillet over medium-high heat until hot. Add the marinated lamb strips in a single layer — work in batches if needed to avoid crowding. Sear for 3–4 minutes per side until the lamb is browned on the outside and just cooked through. Transfer to a plate and rest for 5 minutes.
4. 4While the lamb rests, drain and rinse the 15-ounce can of chickpeas. Dice the 2 large tomatoes. Pit and dice the large avocado.
5. 5In a large bowl, combine the fresh baby spinach, chickpeas, and diced tomatoes. Drizzle with 1 tablespoon garlic olive oil and the juice of 1/2 medium lemon. Toss until evenly coated.
6. 6Divide the spinach-chickpea mixture evenly into 4 meal-prep containers. Top each with an equal portion of the cooked lamb strips.
7. 7Add an equal portion of diced avocado to each container. Seal and refrigerate for up to 4 days — pack avocado separately if prepping more than 1 day ahead to prevent browning.