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
- 1Finely mince the fresh garlic and serrano pepper, then chop the fresh parsley. Combine these with the olive oil, red wine vinegar, dried oregano, smoked paprika, and ground cumin in a bowl. Let the chimichurri sit for 5–10 minutes to allow flavors to meld.
- 2Rinse the drained chickpeas and pat dry, then toss with onion powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 400°F for 12–15 minutes, shaking halfway through, until golden and crispy.
- 3Heat a medium skillet over medium-high heat and lightly coat with avocado oil. Season the top sirloin steak on both sides with salt and pepper, then add to the hot pan and cook for 2½ minutes per side until the exterior is deeply seared and the internal temperature reaches 130–135°F for medium-rare.
- 4Remove the steak from the pan and rest on a cutting board for 3–5 minutes to allow juices to redistribute, then cut into 1-inch bite-size pieces.
- 5Dice the cucumber, halve the cherry tomatoes, thinly slice the raw onion, and slice the avocado into bite-size pieces.
- 6Add the cubed steak, roasted chickpeas, cherry tomatoes, cucumber, sliced onion, and avocado to a large bowl.
- 7Pour the chimichurri over the salad ingredients and toss gently until everything is evenly coated.
- 8Divide the salad evenly into 4 airtight containers while still at room temperature. Store in the refrigerator for up to 3 days.
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.
