Beef Kofte with Kale and Chickpea Salad
Ingredients
- 1 lemon
- 1 lb ground beef
- 2 cloves garlic, finely chopped
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- Kosher salt
- Pepper
- 3 Tbsp olive oil, divided
- ½ tsp dried oregano
- 1 small red onion, thinly sliced
- 1 (15-oz) can chickpeas, rinsed
- 4 cups baby kale
- 1 pint cherry tomatoes, halved if large
Instructions
- Finely grate zest of lemon and squeeze 3 Tbsp juice. In large bowl, combine beef, garlic, cumin, coriander, lemon zest, 1 Tbsp lemon juice and ½ tsp each salt and pepper. Form mixture into 12 flat ovals.
- Heat 1 Tbsp oil in large skillet and cook kofte until browned, 90 seconds per side. In another large bowl, whisk oregano with 2 Tbsp oil and 2 Tbsp lemon juice. Add onion and chickpeas and toss to combine. Let sit 5 minutes, then toss with kale and tomatoes. Serve with kofte.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
385
|
385
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 29 | 29 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 470 | 470 |
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