Lamb, parsley and chickpea salad

Recipe: Lamb, Parsley And Chickpea Salad


  • 2 teaspoons olive oil
  • 600g lamb backstrap
  • 420g can chickpeas, drained, rinsed
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 250g cherry tomatoes, quartered
  • 1 small red onion, halved, thinly sliced
  • 1/3 cup 99% fat-free
  • Greek dressing


  1. Heat a chargrill over medium-high heat. Rub lamb with oil. Season with salt and pepper. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Cover with foil. Set aside for 5 minutes. Thickly slice.
  2. Meanwhile, combine chickpeas, parsley, tomato, onion and dressing in a large bowl. Top with lamb. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)