Steak and Chickpea Salad

Steak and Chickpea Salad is a delightful combination of flavors and textures that’s perfect for an easy weeknight dinner or a weekend gather with friends. This salad is not just about the protein-packed steak and the earthy chickpeas; it’s brightened up with juicy cherry tomatoes, crunchy cucumbers, and creamy avocado. Each bite offers a wonderful experience, from the light crunch of the vegetables to the tender, juicy steak pieces perfectly seasoned with chimichurri. What I love most about this dish is how it fits into any scenario—whether you’re looking for a filling lunch or a hearty salad to serve at a potluck, it truly has something for everyone.

Thank you for reading this post, don't forget to subscribe!

I first stumbled upon this concept while experimenting in the kitchen during a particularly busy week; I craved something delicious yet quick to prepare. The beauty of this recipe is its simplicity and the use of pantry staples like chickpeas. Yes, this is the kind of dish that wows dinner guests while also being budget-friendly. There’s no need for complicated techniques; just vibrant ingredients that come together in no time. So if you’re on the hunt for a fresh, satisfying salad, I wholeheartedly invite you to make this Steak and Chickpea Salad.

Why You’ll Love This Recipe

• Simple & Quick: You can whip this up in just 45 minutes from start to finish.
• Irresistible Flavor: The steak is perfectly seared, paired with flavorful chimichurri, making every bite a burst of taste.
• Eye-Catching Appeal: With its colorful array of vegetables, it’s sure to impress your friends and family.
• Flexible Serving: Perfect for a light lunch, dinner, or as a side dish at your next BBQ.
• Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets; swap steak for grilled vegetables or tofu!

Ingredients You’ll Need

• 1 cup cherry tomatoes: These juicy bites add a fresh burst of flavor; feel free to swap with grape tomatoes if preferred.
• 1 cup Persian/Lebanese cucumber: They’re crisp and sweeter than regular cucumbers, but any cucumber works well in this salad.
• 2 cans chickpeas (canned): For convenience and protein, washed and ready to go. You can also use cooked dried chickpeas if you’re more adventurous.
• 1 cup avocado (cubed): Adds creaminess and healthy fats; use ripe avocados for the best texture.
• 1/2 cup red onion (finely chopped): Offers a nice bite; soak in water for a milder flavor if desired.
• 1 eye filet/steak filet: Tender cuts like ribeye or sirloin work well too, lending richness to the dish.
• Salt and pepper: Essential for seasoning, don’t skimp on this step!
• 1/2 cup olive oil: Vital for the chimichurri dressing, adding richness and fruitiness.
• 2 tbsp red wine vinegar: Provides acidity and tanginess; balsamic vinegar can be used as an alternative.
• 1/2 cup parsley (finely chopped): Fresh herbs elevate the flavor; try cilantro or basil for a twist.
• 3-4 garlic cloves (finely chopped): For a robust flavor; adjust according to your love for garlic.
• 2 red small chilies (deseeded and finely chopped): Adds gentle heat; jalapeños or bell peppers can substitute.
• 3/4 tsp dried oregano: This herb brings an earthy depth to the dish; fresh oregano works beautifully too.
• 1 tsp coarse salt and 1/2 tsp pepper: Keeps the flavors balanced and enhances the natural ingredients.
• 1/4 tsp onion powder, garlic powder, smoked paprika, and cumin powder: These spices create a warm, layered flavor profile without being overwhelming.
• 1/2 tbsp avocado oil: Perfect for cooking the steak or any high-heat application.
• 1/2 tsp salt: To season the chickpeas.

How to Make Steak and Chickpea Salad

1. Prepare the Chimichurri: In a bowl, mix together 1/2 cup olive oil, 2 tbsp red wine vinegar, 1/2 cup finely chopped parsley, 3-4 finely chopped garlic cloves, and 2 diced red chilies. Sprinkle in the oregano, coarse salt, pepper, onion powder, garlic powder, smoked paprika, and cumin powder. Let this sit for 5-10 minutes to meld the flavors.

2. Prepare the Chickpeas: Drain and rinse 2 cans of chickpeas in a colander. Then, place them in a bowl and season with a pinch of salt, pepper, 1/4 tsp onion powder, garlic powder, smoked paprika, and cumin. Toss to combine.

3. Crisp the Chickpeas: Transfer the seasoned chickpeas to an air fryer and cook at 200°C (392°F) for about 12 minutes. You want them crispy but not burnt. Once done, let them cool slightly.

4. Cook the Steak: Heat a medium skillet over medium-high heat, adding a light coating of avocado oil. Season your eye filet steak on both sides with salt and pepper. Sear the steak for about 2½ minutes per side for medium-rare. You should see a nice crust forming.

5. Rest the Steak: Remove the steak from the pan and place it on a cutting board to rest for a few minutes. This resting period is crucial as it allows the juices to redistribute.

6. Cube the Steak: Once rested, chop the steak into 1-inch cubes. This helps the steak blend nicely with the other ingredients in the salad.

7. Combine the Salad Ingredients: In a large bowl, add the chopped cherry tomatoes, Persian cucumber, finely chopped red onion, cubed avocado, roasted chickpeas, and the steak cubes.

8. Dress the Salad: Pour the chimichurri over the salad ingredients and gently toss until everything is well-coated.

9. Adjust to Taste: Taste your salad; if needed, adjust the seasoning with a sprinkle more of salt, pepper, or a dash more chimichurri.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, transfer to a freezer-safe container and it can last for up to three months. Reheat in the microwave for about 1-2 minutes on medium power. Keep in mind that fresh avocado may brown, so it’s best to add that just before serving.

Chef’s Helpful Tips

• Be sure to let the steak rest before cutting it; this keeps it juicy and flavorful.
• Rinse the canned chickpeas thoroughly to remove excess sodium and improve their texture.
• Feel free to switch up the veggies based on what you have on hand—bell peppers or carrots could add even more crunch.
• The longer the chimichurri sits, the better the flavor; consider making it ahead of time.
• For a kick of flavor, grill the steak instead of pan-searing it for that smoky char.

This vibrant and unique Steak and Chickpea Salad is not just another meal—it’s a delightful experience in your mouth with every bite promising something special. The marriage of all these incredible flavors alongside the chimichurri makes for a dish you’ll quickly want to return to time and again.

If you love experimenting, try adding in your favorite ingredients—perhaps some crumbled feta or a handful of spinach? The combinations are endless! Enjoy each and every forkful of your delicious creation.

Recipe FAQs

Can I use different types of steak?

Absolutely! While an eye filet works beautifully, you could also consider using ribeye, sirloin, or even flank steak. Just remember to adjust cooking times accordingly based on the cut of meat and personal preference for doneness.

How can I make this salad vegetarian?

Simply omit the steak and double up on the chickpeas or add another protein like grilled tofu or tempeh. You might also consider incorporating more vegetables or even legumes to keep the dish hearty and satisfying.

Can I prepare this salad ahead of time?

You can make most of the salad components ahead of time. Just prepare the chimichurri, roast the chickpeas, chop the vegetables, and cook the steak, but combine them all together right before serving to retain freshness.

What’s the best way to store leftover salad?

To keep your salad fresh, store the components separately if possible. Avocado can brown quickly, so add it just before serving. In an airtight container in the fridge, it should last about 2-3 days.

Print