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Steak and Chickpea Salad

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Sliced steak and crisp chickpeas join tomatoes, cucumber, avocado, and onion under a parsley-garlic chimichurri.

Ingredients

Scale
  • 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

  1. Mix olive oil, vinegar, parsley, garlic, deseeded chiles, oregano, salt, and pepper for the dressing; let stand briefly.
  2. 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.
  3. 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.
  4. Combine tomatoes, cucumber, onion, avocado, chickpeas, and steak. Add chimichurri and toss gently.

Find it online: https://recipenly.com/steak-and-chickpea-salad/