Prawn Chickpea Parsley Salad Recipes

PREETY'S CHICKPEA SALAD

Steps:

• Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
• In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

PRAWN, CHICKPEA & PARSLEY SALAD

Steps:

• Mix prawns with chickpeas and parsley. Add lemon juice, olive oil and some seasoning. Chill until needed. Can be made the night before.

PARSLEY & FETA CHICKPEA SALAD

Steps:

• Saute red onion and garlic in pan for a few minutes.
• Remove onion/garlic mixture from heat and set aside to cool.
• Drain chickpeas and finish preparing ingredients.
• Juice Lemon.
• Combine all ingredients in large bowl.
• Toss / Mix and enjoy!

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

PROVENCAL CHICKPEA SALAD

Steps:

• Place the chickpeas in a large pot and cover with cold water. Add the rosemary branches and bring to a boil over high heat. Reduce heat and simmer until the chickpeas are tender, about 2 hours, adding more water if necessary to keep them covered. Drain the chickpeas, place in a large bowl and discard the rosemary stems. Set aside.
• Whisk together the vinegar and roasted garlic. Whisk in the olive oil. Stir in the chopped rosemary, parsley and olives. Toss the olive mixture with the chickpeas. Stir in the salt and pepper to taste. Serve at room temperature.

BULGUR AND CHICKPEA SALAD WITH PARSLEY DRESSING

Steps:

• In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
• In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens.
• Add the dressing and toss to coat.
• Let the salad sit for 5 minutes before serving.