Chimichurri Steak Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced steak over a no-lettuce salad of cucumbers, tomatoes, and chickpeas, dressed in a bright chimichurri made with parsley and cilantro. Hearty and satisfying as a full meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound steak (cooked and diced)
- 1 bunch fresh parsley (finely chopped)
- 1 bunch fresh cilantro (finely chopped)
- 4 mini seedless cucumbers (sliced)
- 1 pint cherry tomatoes (halved)
- 1 15-ounce can chickpeas (rinsed and drained)
- ½ red onion (thinly sliced)
- ⅔ cup crumbled feta
- ⅓ cup olive oil
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon black pepper
- Juice from 1 lemon
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1287mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 851mg
- Calcium
- 287mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.