When I need a simple, complete meal in minutes, I always turn to this steak and chickpea salad.
This protein-packed steak salad sits on fresh greens and bright vegetables — cherry tomatoes, cucumber and red onion — and gets its lift from an authentic Uruguayan chimichurri that came from my dad. The herb sauce unites the steak, vegetables and chickpeas to make the best steak and chickpea salad.
Why Chimichurri Is The KEY To This Salad
This salad comes together in about 30 minutes and delivers protein, fresh vegetables and vibrant flavour. The steak cooks quickly over high heat to seal in juices and is rested before slicing so those juices stay where they belong. Roasting the chickpeas gives them a lightly crisp exterior and firmer texture, which adds a welcome contrast to the salad.
The real secret is the chimichurri. Parsley, garlic, olive oil and red wine vinegar brighten and cut through the richness of the steak and avocado. Instead of a heavy dressing, the chimichurri acts as a fresh herb sauce that coats the steak, chickpeas and vegetables, tying everything together.
Ingredients
- Steak: Eye fillet (filet) works best because it cooks quickly and stays tender. Sear in a hot skillet for a good crust and rest for a few minutes before cutting so the juices stay in the meat.
- Chickpeas: Roast them rather than using them straight from the can. Roasting firms them up and creates a slight crispness so they hold their texture once dressed.
- Avocado: Adds creaminess that balances the steak and roasted chickpeas without weighing the salad down.
- Chimichurri: The herb sauce of parsley, garlic, olive oil, red wine vinegar, chilli and oregano. It flavours the steak, chickpeas and vegetables like a fresh sauce rather than a heavy dressing.
Note: Exact ingredient amounts and full measurements are available in the recipe card below.
Why Eye Fillet Works Best For This Salad
Eye fillet cooks quickly and contains little connective tissue, so it stays tender when sliced into bite-size pieces. A couple of minutes per side in a hot pan is typically enough for medium-rare depending on thickness. Allow the steak to rest about 5 minutes before cutting so the juices redistribute.
Always slice against the grain to shorten muscle fibers and keep each bite tender. For a salad, I prefer 1-inch cubes or similar-sized pieces so the steak mixes evenly with chickpeas, cucumber and avocado.
If eye fillet isn’t available, sirloin or striploin will work — just keep the cooking time short and slice against the grain.
How To Make Steak and Chickpea Salad
Chimichurri: This chimichurri is a family recipe I learned from my dad. It’s simple and bright.
- To make the chimichurri, combine parsley, garlic, olive oil, red wine vinegar, chilli, oregano, salt and pepper in a small bowl. Let it sit 5–10 minutes so the flavours infuse the oil.
Chickpea roast: Roasting transforms the texture. Don’t skip this step.
- Drain and rinse the chickpeas thoroughly, then pat dry with paper towels to remove excess moisture.
- Toss the chickpeas with avocado oil, onion powder, garlic powder, smoked paprika, cumin and salt until evenly coated.
- Spread chickpeas in a single layer in an air fryer basket and air-fry at 200°C / 392°F for about 12 minutes, shaking once halfway, until lightly crisp and golden.
- Let the chickpeas cool for a few minutes; they will firm up slightly as they rest.
Salad
- Preheat a medium skillet over medium-high heat and lightly coat with cooking spray. Season the beef generously with salt and pepper on both sides.
- Sear the steak for about 2½ minutes per side, aiming for medium-rare depending on thickness. Avoid moving it while searing to develop a good crust.
- Remove the steak and let it rest for a few minutes so the juices redistribute.
- Slice the steak into 1-inch cubes or bite-size pieces.
- Combine cherry tomatoes, cucumber, red onion, avocado, roasted chickpeas and the cubed steak in a large bowl.
- Pour chimichurri over the salad and gently toss until everything is evenly coated.
This salad is substantial enough on its own but pairs nicely with warmed bread to soak up extra chimichurri, a simple tomato and mozzarella plate for freshness, or roasted potatoes if you want something heartier. Grilled vegetables or a mild avocado-based dip also make good accompaniments.
FAQs
A steak salad typically pairs sliced steak with fresh greens and vegetables like tomatoes, cucumber, onion and avocado. This version adds roasted chickpeas for texture and protein, and chimichurri as the dressing-like herb sauce.
Yes. Steak salad can be eaten warm or cold. It’s often best slightly warm after cooking, but it also works chilled. If preparing ahead, store steak separately and combine before serving.
Acidic, herb-forward dressings complement steak well. Chimichurri, balsamic vinaigrette or a simple oil-and-vinegar dressing add brightness without overpowering the meat.
Yes. Vegetables, roasted chickpeas and chimichurri can be prepared in advance. Cook and slice the steak closer to serving for the best texture.
Steak and Chickpea Salad with Chimichurri Recipe
Ingredients
For Salad:
- 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
For chimichuri
- 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
For chickpea roast
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 cumin powder
- 1/2 tbsp avocado oil
- 1/2 tsp salt
Instructions
Chimichuri:
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Mix all chimichurri ingredients in a bowl and let rest 5–10 minutes to let flavours blend.
Roast chickpea:
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Rinse chickpeas in a colander and pat dry.
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Toss chickpeas with spices and oil until coated.
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Air-fry at 200°C / 392°F for 12 minutes, shaking once halfway, until lightly crisp.
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Let chickpeas cool slightly before adding to the salad.
Steak:
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Heat a skillet over medium-high, add cooking spray and season beef with salt and pepper.
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Sear steak about 2½ minutes per side until medium-rare and well seared.
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Remove steak and rest on a cutting board for a few minutes.
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Cut into 1-inch cubes or bite-size pieces for the salad.
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Combine tomatoes, cucumber, red onion, avocado, roasted chickpeas and steak in a large bowl.
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Pour chimichurri over the salad and toss gently until evenly coated.
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Toss until chimichurri coats steak, chickpeas and vegetables evenly.
Video
Notes
- Rest the steak 5 minutes before cutting so juices stay in the meat.
- Slice against the grain for tender pieces.
- Pat chickpeas dry before roasting so they crisp properly.
- Add chimichurri just before serving so vegetables remain fresh and chickpeas keep their texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.