Sliced steak and crisp chickpeas join tomatoes, cucumber, avocado, and onion under a parsley-garlic chimichurri.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.
- 1 cup cherry tomatoes
- 1 cup persian/lebanese cucumber
- 2 can chickpea (canned)
- 1 cup avocado (cubed)
- 1/2 cup red onion (finely chopped)
- 1 Eye filet/Steak filet
- Salt and pepper to taste
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup parsley ( finely chopped)
- 3 – 4 garlic cloves (finely chopped)
- 2 red small chilies (deseeded and finely chopped (about 1 tbsp ))
- 3/4 tsp dried oregano
- 1 tsp coarse salt
- 1/2 tsp pepper (to taste)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tbsp avocado oil
- 1/2 tsp salt
How to prepare it
Mix olive oil, vinegar, parsley, garlic, deseeded chiles, oregano, salt, and pepper for the dressing; let stand briefly. Rinse and dry the chickpeas. Toss with the measured seasonings and cook in an air fryer at 392°F for about 12 minutes, until lightly crisp.
For safe handling and storage, follow FoodSafety.gov’s four steps to food safety.
The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.
Serving and storage
Serve according to the recipe card. Cool perishable leftovers promptly and refrigerate in covered containers.
Frequently asked questions
Where are the amounts?
The recipe card below keeps the measured ingredient list and method together.
How should leftovers be kept?
Refrigerate perishable leftovers promptly in a covered container.
Conclusion
The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintSteak and Chickpea Salad
Sliced steak and crisp chickpeas join tomatoes, cucumber, avocado, and onion under a parsley-garlic chimichurri.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Cuisine: American
Ingredients
- 1 cup cherry tomatoes
- 1 cup persian/lebanese cucumber
- 2 can chickpea (canned)
- 1 cup avocado (cubed)
- 1/2 cup red onion (finely chopped)
- 1 Eye filet/Steak filet
- Salt and pepper to taste
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup parsley ( finely chopped)
- 3 – 4 garlic cloves (finely chopped)
- 2 red small chilies (deseeded and finely chopped (about 1 tbsp ))
- 3/4 tsp dried oregano
- 1 tsp coarse salt
- 1/2 tsp pepper (to taste)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tbsp avocado oil
- 1/2 tsp salt
Instructions
- Mix olive oil, vinegar, parsley, garlic, deseeded chiles, oregano, salt, and pepper for the dressing; let stand briefly.
- Rinse and dry the chickpeas. Toss with the measured seasonings and cook in an air fryer at 392°F for about 12 minutes, until lightly crisp.
- Season the steak and sear in a hot skillet, using a thermometer to reach the doneness you choose. Rest, then cut into bite-size pieces.
- Combine tomatoes, cucumber, onion, avocado, chickpeas, and steak. Add chimichurri and toss gently.
