Grilled Steak and Roasted Vegetable Salad with Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak and Roasted Vegetable Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad with Chickpeas

Savor a hearty yet light lunch that features tender grilled sirloin steak partnered with a medley of roasted vegetables and protein-packed chickpeas. This vibrant salad delivers a perfect balance of savory flavors and textures, enhanced by a touch of olive oil seasoning for a delightful finish.

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NUTRITION

504kcal
Protein
39.4g
Fat
18.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin Steak

1/2 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the sirloin steak with salt and pepper. Grill the steak for about 4-5 minutes per side for medium-rare, adjusting time as needed for your preferred degree of doneness.

  • 3

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 5

    Rinse and drain the canned chickpeas. Mix them with the roasted vegetables in a large bowl.

  • 6

    Slice the grilled steak thinly against the grain and arrange over the salad of roasted vegetables and chickpeas.

  • 7

    Drizzle a little extra olive oil and season with additional salt and pepper if desired before serving.

Grilled Steak and Roasted Vegetable Salad with Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak and Roasted Vegetable Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad with Chickpeas

Savor a hearty yet light lunch that features tender grilled sirloin steak partnered with a medley of roasted vegetables and protein-packed chickpeas. This vibrant salad delivers a perfect balance of savory flavors and textures, enhanced by a touch of olive oil seasoning for a delightful finish.

NUTRITION

504kcal
Protein
39.4g
Fat
18.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin Steak

1/2 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the sirloin steak with salt and pepper. Grill the steak for about 4-5 minutes per side for medium-rare, adjusting time as needed for your preferred degree of doneness.

  • 3

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 5

    Rinse and drain the canned chickpeas. Mix them with the roasted vegetables in a large bowl.

  • 6

    Slice the grilled steak thinly against the grain and arrange over the salad of roasted vegetables and chickpeas.

  • 7

    Drizzle a little extra olive oil and season with additional salt and pepper if desired before serving.