SPICY CHICKPEA SALAD
Steps:
- Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
- Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.
GARLIC SHRIMP AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
- Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
- Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.
Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams
SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
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.
SPICY SHRIMP AND CHICKPEA SALAD
You can make some spicy shrimp and chickpea salad today in no time! You're going to love this nutritious shrimp salad because it is super fresh and flavorful and such a satisfying and easy lunch idea. This healthy salad recipe is gluten-free, dairy-free nut-free, and a great meal prep lunch!
Provided by Beauty Bites
Categories Salads
Time 13m
Number Of Ingredients 18
Steps:
- Mix the shrimp with the olive oil, lemon juice, garlic, cumin, coriander and chili powder. Let marinade for about 10-15 minutes.
- Put the shrimp in a nonstick pan and saute for 3-4 minutes on each side at medium high until shrimp is nicely brown on both sides. Once shrimp is done on one side and you've flipped it, move it to the side to make space for the chickpeas. Toast them and they will absorb some of the spices from the shrimp.
- Chop the cucumbers, tomato, peppers, olives, basil, arugula and parsley, scallions.
- Add the chopped vegetables to a bowl, add the shrimp and chickpeas on top and then the olive oil, lemon juice and salt and pepper to taste.
- Give the salad a good mix and enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 229 milligrams cholesterol, Fat 10 grams fat, Fiber 11 grams fiber, Protein 36 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1278 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SHRIMP SALAD WITH CHICKPEAS
Salad using shrimp, cucumber, green pepper, red onion and chickpeas. This creates an interesting blend of flavors, colors and textures.
Provided by Kcowan4
Categories Healthy
Time 1h10m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Dice the onion, green pepper and cucumber and place in a large bowl.
- Add the lemon juice and olive oil. Stir to mix.
- Chop the cilantro and add to mixture.
- Add 1 can of chickpeas.
- Add tabasco sauce.
- Add shrimp and mix well.
- Season with salt and pepper if necessary.
- Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 307, Fat 9.4, SaturatedFat 1.3, Cholesterol 142.9, Sodium 985.6, Carbohydrate 34.4, Fiber 6.4, Sugar 3.5, Protein 22.2
SPICY SHRIMP SALAD WITH MINT
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
- Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
- When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
- Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
- The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams
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