Mediterranean Chickpea Salad with Grilled Shrimp and Cucumbers
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Knife
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 lb large shrimp, peeled and deveined
- 2 cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat the shrimp dry and toss them with 1 tablespoon olive oil, the minced garlic, oregano, salt, and pepper in a bowl.
- Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until pink and lightly charred. Remove from heat and set aside.
- In a large mixing bowl, combine the chickpeas, diced cucumbers, halved cherry tomatoes, and sliced red onion.
- Whisk together the remaining 2 tablespoons olive oil and lemon juice, then pour over the chickpea mixture. Stir gently to coat.
- Add the grilled shrimp and chopped parsley to the bowl. Toss everything together one more time before serving.
Notes
Grill the shrimp just until they turn pink to keep them tender. If you want to prepare parts ahead, mix the chickpea and vegetable base earlier in the day and add the shrimp right before serving so they stay warm.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill or Grill Pan, Mixing Bowl, Knife
Cuisine: Mediterranean
Equipment: Grill or Grill Pan, Mixing Bowl, Knife