Steak Chimichurri Pasta Salad with Vegetables and Crushed Chickpeas
Serves 1
Directions
- 1Spread 1 can of chickpeas on a baking sheet and bake at 450F for 15 minutes.
- 2Take out the chickpeas and press with a fork.
- 3Add 1/2 tsp paprika, 1/2 tsp garlic powder, salt, and pepper to the chickpeas.
- 4Bake the chickpeas for another 12-15 minutes, until crispy.
- 5Sprinkle 1 lb steak with salt and pepper on both sides.
- 6Heat a skillet over medium-high heat, then add 1 tbsp neutral oil.
- 7Add steak and cook for 3-4 minutes per side, until seared on both sides.
- 8Remove steak and let rest before cutting.
- 9Add 1/2 lb asparagus to the skillet, sprinkle with salt and pepper.
- 10Cook the asparagus until it starts to brown, then remove.
- 11Add 1 sliced red onion and 1 sliced red pepper to the skillet and cook until softened, about 5 minutes.
- 12Add 1 cup cherry tomatoes and cook for another 2-3 minutes.
- 13Meanwhile, cook 1 lb pasta until al dente, then drain.
- 14To make the dressing, combine 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 bunch chopped parsley (about 1 cup), 1 deseeded and chopped small red chili, 2 garlic cloves, 1/2 tsp oregano, a pinch of salt, and a pinch of pepper.
- 15Whisk the dressing ingredients together.
- 16In a large bowl, add the cooked pasta, steak, chickpeas, vegetables, and dressing.
- 17Toss all ingredients together.
- 18Refrigerate until cold, then serve.
Ingredients
- 1 can canned chickpeas
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- salt
- pepper
- 1 lb steak
- 1 tbsp neutral oil
- 0.5 lb asparagus
- 1 sliced red onion
- 1 sliced red pepper
- 1 cup cherry tomatoes
- 1 lb pasta
- 0.5 cup olive oil
- 0.25 cup red wine vinegar
- 1 bunch chopped parsley
- 1 deseeded and chopped small red chili
- 2 garlic cloves
- 0.5 tsp oregano
- 1 pinch salt
- 1 pinch pepper
Equipment
baking sheetskilletlarge bowl
Tips
- Crushing and roasting chickpeas provides a crunchy texture without being overwhelming.
- If the salad dries out, add a splash of olive oil and vinegar.
- A blender can be used to make the dressing easier.
- Broccoli can be substituted for asparagus.
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