Za’atar Beef & Kale Salad with Crispy Chickpeas & Yogurt Dressing

Za’atar Beef & Kale Salad

with Crispy Chickpeas & Yogurt Dressing

Group Created with Sketch. 40 min 5 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 520 Cals/serving
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Here, a hearty trio of spiced beef and roasted zucchini and chickpeas are served over juicy fresh tomatoes tossed with tender kale—marinated in fresh lemon juice to help soften the leaves. We’re bringing it all together with a drizzle of irresistibly creamy dressing made with tangy Greek yogurt and aromatic garlic paste.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the zucchini lengthwise. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and the juice of 2 lemon wedges; season with salt and pepper.

Roast the chickpeas & zucchini:
2 Roast the chickpeas & zucchini:

Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the halved zucchini. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the roasted zucchini to a cutting board; when cool enough to handle, thinly slice crosswise.

Marinate the kale:
3 Marinate the kale:

While the chickpeas and zucchini roast, in a large bowl, combine the sliced kale, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the beef:
4 Cook the beef:

Once the chickpeas and zucchini have roasted about 10 minutes, separate the beef; pat dry with paper towels. Place in a bowl and season with all but a pinch of the za’atar; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Make the dressing:
5 Make the dressing:

Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Finish the kale & serve your dish:
6 Finish the kale & serve your dish:

Stir the tomato-scallion mixture into the bowl of marinated kale. Serve the finished kale topped with the cooked beefroasted chickpeas, and sliced zucchini. Top with the dressingsliced green tops of the scallions, and remaining za’atar. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the zucchini lengthwise. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and the juice of 2 lemon wedges; season with salt and pepper.

2 Roast the chickpeas & zucchini:

Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the halved zucchini. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the roasted zucchini to a cutting board; when cool enough to handle, thinly slice crosswise.

Roast the chickpeas & zucchini:
Marinate the kale:
3 Marinate the kale:

While the chickpeas and zucchini roast, in a large bowl, combine the sliced kale, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Cook the beef:

Once the chickpeas and zucchini have roasted about 10 minutes, separate the beef; pat dry with paper towels. Place in a bowl and season with all but a pinch of the za’atar; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Cook the beef:
Make the dressing:
5 Make the dressing:

Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

6 Finish the kale & serve your dish:

Stir the tomato-scallion mixture into the bowl of marinated kale. Serve the finished kale topped with the cooked beefroasted chickpeas, and sliced zucchini. Top with the dressingsliced green tops of the scallions, and remaining za’atar. Enjoy!

Finish the kale & serve your dish: