Steak and Chickpea Salad with Chimichurri Recipe
This Steak and Chickpea Salad with Chimichurri contains 4g protein and 429 calories per serving — a lighter vegetable-forward option for cut phases. Four servings prep quickly, offering you a low-protein side that lets you control your macro splits around higher-protein mains.
Ingredients
- •Tomato, Cherry(240g)
- •Cucumber(240g)
- •Chickpeas, Canned, Drained
- •Avocado(240g)
- •Yellow Onion(120g)
- •Beef Sirloin, Top
- •Salt and pepper to taste
- •Olive oil(120g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Vinegar, Red Wine(30g)
- •Parsley, Fresh(120g)
- •Garlic
- •Serrano Pepper(15g)
- •Oregano, Dried(4g)
- •1 tsp coarse salt
- •1/2 tsp pepper (to taste)
- •Onion powder(1g)
- •Garlic powder(1g)
- •Paprika, Smoked(1g)
- •Cumin, Ground
- •Avocado oil(8g)
- •1/2 tsp salt
Instructions
- 1Mix all ingredients together in a bowl. Allow to sit for 5-10 mins to release all of the flavors into the oil before using.
- 2Add chickpea in a colander and clean with water.
- 3Add chickpea to a bowl with all spices and mix.
- 4Add them to the airfryer and cook for 12 mins at 200°C / 392°F.
- 5Let them cool a bit before adding to the salad.
- 6In a medium skillet over medium high heat add cooking spray and season with salt and pepper your piece of beef.
- 7Heat a medium skillet over medium-high heat and lightly coat with cooking spray. Season the beef with salt and pepper on both sides.
- 8Add the steak to the hot pan and cook for about 2½ minutes per side, until medium rare and nicely seared on the outside.pa
- 9Remove the steak from the pan and let it rest on a cutting board for a few minutes. Resting allows the juices to redistribute through the meat so it stays juicy when cut.
- 10Once the steak has rested, cut it into 1-inch cubes or bite-size pieces. Cutting the steak into smaller pieces helps it mix evenly with the chickpeas, vegetables and chimichurri in the salad.
- 11Add the cherry tomatoes, cucumber, red onion, avocado, roasted chickpeas and cubed steak to a large bowl.
- 12Pour the chimichurri over the salad ingredients in the bowl. Toss gently until everything is evenly coated.
- 13Toss the salad gently until the chimichurri coats the steak, chickpeas and vegetables evenly.
Nutrition — Per Serving
429
calories
4g
protein
41g
fat
- Carbohydrates
- 16g
- Saturated fat
- 5.8g
- Sodium
- 29 mg
- Dietary fiber
- 7.3g
4 servings per batch · ~285g each
Macro data sourced from USDA FoodData Central
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How much protein does Steak and Chickpea Salad with Chimichurri have per serving?
Each serving delivers only 4g of protein and 429 calories, making this primarily a vegetable and fat-based dish rather than a protein source. You'll need to pair this with additional protein to meet macro targets for a complete meal.
How long does Steak and Chickpea Salad with Chimichurri take to prep?
Quick prep time with 4 servings batched at once means this is an efficient side or salad base to prepare alongside other protein sources. Stovetop preparation keeps active time minimal for weekday meal prep.
Is Steak and Chickpea Salad with Chimichurri good for fat loss?
At 429 calories and only 4g protein per serving, this recipe functions better as a vegetable-forward side rather than a standalone meal for fat loss phases. Pair it with a higher-protein protein source like grilled chicken or lean ground turkey to create a complete fat-loss meal.
