Steak and Chickpea Salad with Chimichurri Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with seared steak, crispy roasted chickpeas, fresh vegetables, and bright chimichurri sauce. This 30-minute meal is naturally protein-rich and full of vibrant flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 1/4 cumin powder
- 1/2 tbsp avocado oil
- 1/2 tsp salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1765mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 868mg
- Calcium
- 134mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1765MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.