North African Spiced Shrimp and Chickpea Salad

Name: North African Spiced Shrimp and Chickpea Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 24 extra-large shrimp; 1 15 ounce can chick peas rinsed and husked**; 1 1/2 tablespoons chermoula; 1 cup grape tomatoes; 1 cucumber; 1/4 cup diced red onion; 1 lemon; 2 tbsp mint; 2 tbsp chopped chives or parsley; 2 teaspoons olive oil; 1 teaspoon red wine vinegar; 1/4 teaspoon kosher salt; black pepper; dash of Ras el Hanout

User Reviews

5.0

3 reviews

Excellent

Total Time
30 mins
Servings
4 servings
Calories
243 kcal
Course
Salad, Lunch, Dinner
Cuisine
American

North African Spiced Shrimp and Chickpea Salad

Iris Warren

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Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad.

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Ingredients

Servings

24 extra-large shrimp (peeled and deveined)
1 15 ounce can chick peas rinsed and husked**
1 1/2 tablespoons chermoula (Moroccan pesto)
1 cup grape tomatoes (quartered)
1 cucumber (peeled, seeded and diced)
1/4 cup diced red onion
1 lemon (zested and juiced)
2 tbsp mint (chiffonade)
2 tbsp chopped chives or parsley
2 teaspoons olive oil
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
black pepper (to taste)
dash of Ras el Hanout

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Instructions

Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper.
Grill shrimp on medium high heat for 2 minutes per side.
Remove from grill and remove the skewer.
Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice, lemon zest and mint chiffonade in a bowl, season with salt and pepper drizzle with oil and vinegar.
Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.

Notes

** cooks note
** cooks note
Chickpeas have a tougher outer skin or husk, it is edible but not ideal. To husk the chickpeas (optional) place them in a large bowl with running water and stir aggressively with your hands. The husks or skins will rise to the top. Gently pour of most of the water into a colander the skins will end up in the colander and the peas stay at the bottom of the bowl, do this 3 or 4 times and drain off water and proceed with the recipe.
Chickpeas have a tougher outer skin or husk, it is edible but not ideal. To husk the chickpeas (optional) place them in a large bowl with running water and stir aggressively with your hands. The husks or skins will rise to the top. Gently pour of most of the water into a colander the skins will end up in the colander and the peas stay at the bottom of the bowl, do this 3 or 4 times and drain off water and proceed with the recipe.
Adapted from Chef Ondo

Nutrition Information

Show Details

Serving 6shrimp, 1 cup salad Calories 243kcal (12%) Carbohydrates 29g (10%) Protein 15g (30%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 64mg (21%) Sodium 458mg (19%) Fiber 5g (20%) Sugar 0.5g (1%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 243 kcal

% Daily Value*

Serving	6shrimp, 1 cup salad
Calories	243kcal	12%
Carbohydrates	29g	10%
Protein	15g	30%
Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	64mg	21%
Sodium	458mg	19%
Fiber	5g	20%
Sugar	0.5g	1%