Steak and Chickpea Salad

Every time that I need a complete EASY meal in a few minutes, I always come back to this steak and chickpea salad.

The steak salad is a protein-packed dish served over fresh greens. It usually includes cherry tomatoes, cucumber, and onion, but this version includes my favorite recipe, a gift directly from my dad that unified all the flavors of the steak and vegetables: An authentic Uruguayan chimichurri. Giving you the SECRET to the BEST Steak and Chickpea Salad.

Why Chimichurri Is The KEY To This Salad

Steak salad is a really easy meal to pull together. In about 30 minutes you have a complete bowl with protein, fresh vegetables and full of flavor. The steak is cooked quickly over high heat so it stays juicy inside, then rested for a few minutes before slicing so the juices stay in the meat instead of running into the salad. Roasting the chickpeas also makes a big difference. They get lightly crisp and hold their shape, which gives the salad more texture than using them straight from the can.

The real KEY here is the chimichurri. The parsley, garlic, olive oil and red wine vinegar cuts through the steak and creamy avocado while coating the tomatoes, cucumber and chickpeas. Instead of a heavy dressing, it acts like a fresh sauce that flavors the entire salad.

Ingredients

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• Steak:
  For this salad I like using eye fillet because it cooks quickly and stays tender once sliced. Since the steak only needs a couple of minutes per side, a softer cut works best. I cook it in a hot skillet so it gets a good sear while staying juicy inside, the same way I do when making steak bites. Let the steak rest for a few minutes before cutting. That keeps the juices in the meat instead of running into the salad.
• Chickpeas:
  I never add chickpeas straight from the can in this kind of salad. Roasting them first changes the texture completely. They become slightly crisp and hold their shape once the chimichurri is added. I usually do this in the air fryer because it is quick and easy, similar to how crispy chickpeas are prepared for salads and grain bowls.
• Avocado:
  Avocado adds a creamy element that balances the rest of the bowl. Between the steak, roasted chickpeas and fresh vegetables, it helps bring everything together without needing a heavy dressing.
• Chimichurri:
  Chimichurri is what flavors the whole salad. The mix of parsley, garlic, olive oil and red wine vinegar coats the steak, chickpeas and vegetables. It works more like a fresh sauce than a dressing, which is why it pairs so well with steak. I usually make a small batch ahead of time because it also works well on grilled meat and roasted vegetables.

Note: Full ingredient amounts and exact measurements can be found in the recipe card below.

Why Eye Fillet Works Best For This Salad

For this salad I like using eye fillet because it cooks quickly and stays tender once sliced. Since the steak only needs a couple of minutes per side in a hot pan, a softer cut works best. Eye fillet has very little connective tissue, which means it stays easy to chew even when it’s mixed through the salad.

After cooking, let the steak rest for about 5 minutes before cutting. This allows the juices to settle back into the meat instead of running out onto the board.

When slicing, always cut against the grain. You will notice thin muscle fibers running in one direction across the steak. Slice across those lines rather than along them. This shortens the fibers and keeps the meat much more tender.

For a salad like this, I prefer cutting the steak into bite-size cubes or thick pieces instead of long slices. Smaller pieces mix better with the chickpeas, cucumber and avocado so each forkful has a little bit of everything.

If eye fillet is not available, sirloin or striploin can also work. Just make sure to cook them quickly and slice against the grain to keep the meat tender.

How To Make Steak and Chickpea Salad

Chimichurri:  I learned this recipe from someone very special to me, my dad, who was born and raised in Uruguay and truly was one of the best cooks I knew.

1. To make the chimichurri, add the parsley, garlic, olive oil, red wine vinegar, chilli, oregano, salt and pepper to a small bowl and mix well. Let it sit for about 5–10 minutes so the flavours blend into the oil before using.

Chickpea Roast: THIS IS IMPORTANT. Roasting the chickpeas makes a big difference in this salad. Instead of adding them straight from the can, roasting gives them a firmer texture and a slightly crisp outside.

1. Drain the chickpeas in a colander and rinse them well under cold water. Pat them dry with paper towels or a clean kitchen towel.

2. Transfer the chickpeas to a bowl and toss them with the avocado oil, onion powder, garlic powder, smoked paprika, cumin and salt until evenly coated.

3. Add the chickpeas to the air fryer basket in a single layer. Air fry at 200°C / 392°F for about 12 minutes, shaking the basket once halfway through, until they are lightly crisp and starting to turn golden.

4. Let them cool for a few minutes before adding them to the salad. They will firm up a little more as they sit.

Salad.

1. Heat a medium skillet over medium-high heat and lightly coat it with cooking spray. Season your piece of beef generously with salt and pepper on both sides.

2. Add the beef to the hot pan and cook for about 2½ minutes on each side, or until it reaches medium-rare, depending on the thickness of the steak. Avoid moving the steak too much while it cooks so it develops a good sear.

3. Remove the steak from the pan and let it rest for a few minutes before cutting. This allows the juices to redistribute through the meat.

4. Once rested, cut the steak into 1-inch cubes.

5. In a large bowl add the cherry tomatoes, cucumber, red onion, avocado, roasted chickpeas and the cubed steak.

6. Pour the chimichurri over the salad and gently toss everything together until the ingredients are evenly coated.

This salad is filling enough to stand on its own, but it also works well with a few simple sides if you’re serving it as part of a bigger meal.

Warm bread is always a good option, especially something you can use to scoop up any extra chimichurri left in the bowl. A slice of toasted sourdough or some garlic bread works really well alongside the steak and chickpeas.

If you want to keep the meal fresh and light, a simple tomato and mozzarella plate with a drizzle of olive oil pairs nicely with the flavours in the salad.

For something a little more substantial, classic roasted potatoes or crispy potatoes are another great addition. They work well with the steak and soak up the chimichurri without overpowering the salad.

You can also serve it with grilled vegetables or a quick avocado-based dip on the side for an easy spread.

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