Steak with Chickpeas, Tomatoes, and Feta

Photo: Dana Gallagher; Styling: Anna Last
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 672
  • Protein: 50g
  • Carbohydrate: 64g
  • Sugars: 4g
  • Fiber: 22g
  • Fat: 24g
  • Saturated fat: 8g
  • Sodium: 1082mg
  • Cholesterol: 99mg


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Steak with Chickpeas, Tomatoes, and Feta Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy