2 Teaspoons olive oil
600g Lamb backstrap
420g can chickpeas, drained, rinsed
1/2 Cup chopped fresh flat-leaf parsley leaves
250g Flavorite cherry tomatoes, quartered
1 Small red onion, halved, thinly sliced
1/3 Cup 99% fat-free Greek dressing
1. Heat a chargrill over medium-high heat. Rub lamb with oil. Season with salt and pepper. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Cover with foil. Set aside for 5 minutes. Thickly slice.
2. Meanwhile, combine chickpeas, parslet, flavorite tomato, onion and dressing in a large bowl. Top with lamb. Serve.