North African Spiced Shrimp and Chickpea Salad
User Reviews
5
2 reviews
Excellent
North African Spiced Shrimp and Chickpea Salad
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Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad.
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Ingredients
- 24 Shrimp peeled and deveined, extra-large
- 1 chickpeas 15 ounce can, rinsed and husked
- 1 1/2 tablespoons chermoula (Moroccan pesto)
- 1 cup grape tomatoes (quartered)
- 1 cucumber (peeled, seeded and diced)
- 1/4 cup red onion diced
- 1 lemon (zested and juiced)
- 2 tbsp mint (chiffonade)
- 2 tbsp chives chopped, or parsley
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- 1/4 teaspoon kosher salt
- black pepper (to taste)
- ras el hanout dash
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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