Description
This Spicy Shrimp and Chickpea Salad is a flavorful, refreshing dish that combines succulent shrimp with hearty chickpeas, mixed greens, and a tangy lemon-lime dressing. It’s the perfect choice for a nutrient-packed lunch or dinner, bringing bold spices, bright citrus, and satisfying textures to the table. With a quick preparation time and customizable spice level, this salad is ideal for busy days or casual meals.
Ingredients
For the Salad:
- 1 pound medium shrimp, peeled and deveined
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 cup fresh parsley, chopped
- 1 cup mixed greens (such as spinach or arugula)
- 1 cucumber, chopped
- 1 tomato, chopped
- 1 bell pepper, chopped
- 1/3 cup pitted olives, chopped
For the Dressing:
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried dill
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
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Marinate the Shrimp: In a medium bowl, combine the shrimp with lemon juice, lime juice, olive oil, cumin, coriander, dill, chili powder, minced garlic, salt, and pepper. Toss to coat the shrimp evenly. Cover and refrigerate for 15-20 minutes to allow the flavors to meld.
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Prepare the Dressing: In a large bowl, whisk together the lemon zest, lime zest, Dijon mustard, olive oil, minced garlic, cumin, coriander, dill, chili powder, salt, and pepper until well combined.
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Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Remove from heat.
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Assemble the Salad: In the bowl with the dressing, add the chickpeas, red onion, jalapeño, parsley, mixed greens, cucumber, tomato, bell pepper, and olives. Toss gently to combine.
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Serve: Top the salad with the cooked shrimp. Garnish with additional parsley if desired. Serve immediately.
Notes
- Spice Level: Adjust the amount of jalapeño and chili powder to suit your preferred heat level. For extra heat, add cayenne pepper.
- Vegetarian Option: Replace shrimp with grilled halloumi cheese or roasted vegetables for a vegetarian version.
- Grain Addition: For a more filling salad, add cooked quinoa or couscous.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Marination Time: 15-20 minutes
- Cook Time: 6-8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean, Fusion
