Season the chuck roast with salt and pepper. Heat the grill to medium-high heat and sear the chuck for 3-4 minutes, then flip and another 2-3 minutes on the other side. Remove from the grill and allow to rest for 5-10 minutes.
In a food processor blend all the chimichurri ingredients until smooth. Set aside.
Cut the steak against the grain and then into bite-sized pieces and add to a bowl with the halved cherry tomatoes, chickpeas, sliced red onion, and sliced cucumbers. Toss the steak mixture with the chimichurri until it is fully coated.
Let it rest for 10 minutes or serve fresh and enjoy.
