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Steak with Chickpeas, Tomatoes, and Feta

Photo: Dana Gallagher; Styling: Anna Last
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings


  • 2 tablespoons olive oil
  • 2 1-inch-thick strip steaks (about 1 1⁄2 pounds total)
  • Kosher salt and pepper
  • 1 15-ounce can chickpeas, drained and rinsed
  • 4 plum tomatoes, sliced into half-moons
  • 1/2 cup fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 1 cup crumbled Feta (4 ounces)

Nutrition Information

  • calories 672
  • protein 50 g
  • carbohydrate 64 g
  • sugars 4 g
  • fiber 22 g
  • fat 24 g
  • satfat 8 g
  • sodium 1082 mg
  • cholesterol 99 mg

How to Make It

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Remove from the skillet and let rest for at least 5 minutes before slicing.

    Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes.

    Stir in the tomatoes, cilantro, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.