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Steak With Chickpeas, Tomatoes, and Feta

Steak With Chickpeas, Tomatoes, and Feta
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Serves 4| Hands-On Time: | Total Time:



  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper.
  2. Cook the steaks to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board; let rest for at least 5 minutes before slicing.
  3. Wipe out the skillet and heat the remaining oil over medium-high heat.
  4. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes.
  5. Stir in the tomatoes, cilantro, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.
By September, 2008

Nutritional Information

  • Per Serving
  • Calories 672
  • Fat 24g
  • Sat Fat 8g
  • Cholesterol 99mg
  • Carbohydrate 64g
  • Sodium 102mg
  • Protein 50g
  • Fiber 22g
  • Sugar 4g
What does this mean? See Nutrition 101 .

Quick Tip

To get more juice from a lemon, roll it on the counter a few times before squeezing.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.