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Rinse chickpeas with water well, then strain and pat dry with a kitchen towel. Add to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly.
Finely chop 5oz arugula, thinly dice 4-5 Persian cucumbers, finely dice 1 large red onion, and thinly slice half a pint of cherry tomato. Finely chop a large handful of fresh parsley. Add fresh mint and cilantro on top.
Cube up 1lb steak, drizzle with ½ tsp olive oil then season it 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 add 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 really well.
Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY!