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In a bowl, combine all marinade ingredients. Reserve half the marinade for the salad and use the remaining half for the sauce. Add beef cubes. Marinate for 15 minutes.
In a bowl, combine all ingredients for the salad. Season, toss and set aside.
Heat 1 tbsp. of reserved marinade in a non-stick skillet. Cook beef cubes and lime halves over high heat for 1 to 2 minutes on all sides. Transfer to a plate and let stand for 5 minutes. Add chickpeas to the skillet and cook for 3 minutes or until slightly browned. Transfer to the plate with the beef.
In the same skillet, add 1 tbsp. of marinade along with the curry paste. Cook for 1 minute; then add coconut milk. Bring to a boil and cook for 2 to 3 minutes or until creamy.
In a bowl, combine hummus and ¼ cup of sauce.
Divide and spread hummus onto two plates. Place half a pita on each plate and add salad. Top with beef cubes and chickpeas. Add remaining sauce to taste. Garnish with fresh cilantro and a drizzle of remaining marinade.
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