Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper.
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.
Wipe out the skillet and heat the remaining 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, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.