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Rinse chickpeas well, strain and pat dry. Add to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then bake at 425F for 27-30 mins. Let cool slightly.
Finely chop arugula, thinly dice Persian cucumbers, finely dice red onion, and thinly slice cherry tomato. Finely chop fresh parsley. Optionally add fresh mint and cilantro.
Cube steak, drizzle with ½ tsp olive oil, season with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking.
In a jar, combine ¼ cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake well.
In a salad bowl, add the chopped veggies, add the cooked steak, top with fresh herbs, add the roasted chickpeas, add the dressing, toss well and enjoy.