Here's an example of everyday simplicity taken to elegant heights--a lovely chickpea and vegetable salad, topped with warm strips of lamb. Hearty yet light for a warm night, this supper could be followed up with Iced Lychees.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high. Sprinkle lamb with 1/2 teaspoon salt and pepper. Grill the lamb for 2 to 4 minutes per side for medium, depending on the thickness of the steaks. Transfer to a cutting board and let rest for at least 5 minutes before thinly slicing across the grain.

  • Meanwhile, place cucumbers, tomatoes, chickpeas, onion, feta cheese and mint in a large bowl. Add lemon juice, oil, the remaining 1 teaspoon salt and more pepper to taste; stir to combine. Serve topped with the sliced lamb.


Note: Leg of lamb is lean, flavorful and cooks quickly when cut into steaks. Steaks will vary in thickness, depending on the butcher. If leg of lamb steaks are unavailable in your supermarket, trimmed, deboned lamb shoulder chops are a good substitute.

Nutrition Facts

255 calories; protein 21g 42% DV; carbohydrates 22.5g 7% DV; exchange other carbs 1.5; dietary fiber 4.8g 19% DV; sugars 3.9g; fat 9.1g 14% DV; saturated fat 2.6g 13% DV; cholesterol 54.1mg 18% DV; vitamin a iu 760.9IU 15% DV; vitamin c 20.4mg 34% DV; folate 93.1mcg 23% DV; calcium 74.2mg 7% DV; iron 2.8mg 16% DV; magnesium 60.8mg 22% DV; potassium 644.3mg 18% DV; sodium 823.6mg 33% DV; thiamin 0.2mg 19% DV.