Steak Chimichurri Salad

4 servings

A bright, herbaceous salad of chickpeas, tomatoes, and cucumber tossed with sliced cooked steak in a garlicky chimichurri vinaigrette.

6 small Persian cucumbers, chopped	Toss all ingredients together, adjust salt
1 pint / 300 g cherry tomatoes, chopped
1 can chickpeas, drained and rinsed
8 oz / 225 g cooked steak (sirloin or your preference), cut into bite-sized pieces
1/2 cup / 15 g cilantro, chopped
1/2 cup / 30 g parsley, chopped
1/3 cup / 80 ml olive oil
2 tbsp red wine vinegar
2 garlic cloves, minced
zest from half 1 lemon
juice from 1 whole lemon
1 tsp red pepper flakes
2 tsp oregano
1/2 tsp ground black pepper
1 to 2 tsp sea salt

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