You can make this salad the day before. It’s very satisfying because of the chickpeas and feta, and it has a bright flavor because of the lemon, cilantro, and mint. The spicy shrimp is a nice addition and very easy to make.
You can start by marinading the shrimp, then making the salad, and finally cooking the shrimp.
Chickpea Salad with Cumin Dressing
Serves 5-6 – Adapted from Clean Eating magazine
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons cumin
- salt and pepper
- 2 15oz cans chickpeas, drained and rinsed
- 1 large carrot, peeled and julienned
- 3 green onions, thinly sliced
- 1 large tomato, or 2 plum tomatoes, diced
- 1 red bell pepper, diced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 6 oz crumbled feta cheese
In a small bowl, add the olive oil, lemon juice, cumin, salt, and pepper. Whisk and set aside.
In a large bowl, add the rest of the ingredients, then add the dressing, and gently stir to combine. Taste to check the seasonings and add extra salt accordingly. You can serve it immediately, or refrigerate for up to 24 hours.
- 24 uncooked shrimp, peeled
- 2 tablespoons grapeseed oil
- 4 garlic cloves, minced
- juice of 1 lemon
- 1 tablespoon sriracha sauce
- salt and pepper
You can halve this recipe, or use just 18 shrimp where you can still use the same amount of marinade like I did.
If the shrimp is frozen, defrost it according to package directions, and dry it with a paper towel.
In a medium bowl, combine the grapeseed oil, garlic cloves, lemon juice, sriracha sauce, salt, and pepper.
Add the shrimp and let it marinade for 15 to 30 minutes.
In a large skillet over medium heat, add the shrimp one at a time without the marinade.
Cook on one side for 2-3 minutes, turn each one, and cook on the other side until pink.