Dense Bean Salad Sunday with Steak & Chimichurri

Serves 1
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Directions

  1. 1Season a steak with salt.
  2. 2Grill the seasoned steak.
  3. 3Let the grilled steak rest.
  4. 4Rinse and drain one can of chickpeas and one can of white beans.
  5. 5Add the rinsed and drained chickpeas and white beans to a large salad bowl.
  6. 6Chop up some mini mozzarella balls.
  7. 7Chop up one container of cherry tomatoes.
  8. 8Chop up one bunch of parsley and cilantro.
  9. 9Finely mince one shallot.
  10. 10Finely mince two cloves of garlic.
  11. 11Chop up some roasted red peppers for sweetness.
  12. 12Add the chopped mozzarella, parsley and cilantro, cherry tomatoes, roasted red peppers, minced shallot, and minced garlic to the large salad bowl.
  13. 13Chop up the rested steak.
  14. 14Add the chopped steak to the salad bowl.
  15. 15Add red pepper flakes, sea salt, lemon juice, red wine vinegar, and olive oil directly to the salad bowl.
  16. 16Toss all the ingredients together until well combined.
  17. 17Portion the salad into deli containers for easy grab-and-go meals throughout the week.

Ingredients

  • 1 can chickpeas
  • 1 can white beans
  • mini mozzarella balls
  • 1 container cherry tomatoes
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 shallot
  • 2 cloves garlic
  • roasted red peppers
  • red pepper flakes
  • sea salt
  • lemon juice
  • red wine vinegar
  • olive oil

Equipment

salad bowlcolandercutting boardknifegrilltongsmeasuring cup

Tips

  • This salad marinates and gets better in the fridge, making it suitable for meal prep throughout the week.
  • Adding dressing ingredients directly to the salad bowl helps reduce the number of dishes.