Steak salad with strawberries and spiced chickpeas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steak salad with strawberries and spiced chickpeas

Steak salad with strawberries and spiced chickpeas

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 430 Calories/Serving

20 Minutes

This quick steak salad showcases the vibrant colors and flavors of seasonal produce; we toss in crisp, smoky chickpeas for added crunch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 2 organic New York strips (about 7 ounces each)
  • ½ cup cooked chickpeas
  • ½ pound organic strawberries
  • 3 ounces organic baby kale or other leafy greens
  • 2 ounces organic shredded carrots
  • ½ teaspoon sweet smoked paprika
  • Sunbasket green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy paste - garlic - kosher salt)

Nutrition per serving

Calories 430, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 550mg (24% DV), Total Carb. 23g (8% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Eggs, Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.

While the steaks cook and rest, prepare the salad.


Start the salad

  • Rinse the chickpeas and pat dry.
  • Remove the green hulls from the strawberries. Cut the berries in half; cut any large berries into quarters.
In a large bowl, toss together the strawberries, baby kale, and carrots. Let stand while you crisp the chickpeas.


Toast the chickpeas; finish the salad

In the same pan used for the steaks, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the chickpeas and cook, stirring occasionally, until starting to crisp, 4 to 6 minutes. Remove from the heat, season with salt and pepper and the sweet smoked paprika, and toss to coat. Transfer to the bowl with the salad.
Add half the green goddess dressing and toss to coat (set aside the remaining dressing for serving). Season lightly to taste with salt and pepper.


Transfer the salad to individual bowls and top with the steak. Spoon on the remaining green goddess dressing and serve.
Kids Can!
  • Rinse the chickpeas and pat dry.
  • Assemble the salad.
  • Spoon on the green goddess dressing.