Steak and Chickpeas Superfood Salad
Steak and chickpeas salad is a healthy and nutritious meal that is perfect for any occasion. It is packed with protein and fibre and is low in fat and calories. This makes it a great choice for lunch, dinner, or a picnic.
preparation: 10 minutes
making: 10 minutes
total: 20 minutes
servings: 3 servings
nutrition: 328 calories per serving
- 2 beef medallion steak, 300g
- 1 tin chickpeas, 200g
- 4 tbsp soy sauce
- 3 tbsp honey
- 150g bistro salad1
- 1 small carrot, 80g
- 1 tsp chilli powder
- 30g pumpkin seeds
- oil, for greasing
Using a sharp knife cut steak meat into thin slices.
In a small bowl, whisk together the soy sauce and honey. Set aside.
Grate the carrot.
Drain and rinse the chickpeas.
Heat the oil in a large skillet or wok over medium-high heat.
Add the beef and cook, stirring constantly, until browned for about 3 to 4 minutes.
Add the soy sauce mixture, chilli powder and chickpeas to the skillet.
Cook, stirring constantly, for 1 more minute.
In a large bowl, combine the salad greens and grated carrots.
Add the beef mixture and any excess sauce from the skillet. Toss to coat.
Put a portion on a plate and sprinkle with pumpkin seeds just before serving.
The salad can be served warm or cold. It tastes delicious either way.
A bistro salad is a mixture of washed and ready-to-eat salad greens, often with a variety of additional ingredients. I had one with beetroot, but you can also find them with carrots. ↩︎