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North African Spiced Shrimp and Chickpea Salad

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Grill shrimp on medium high heat for 2 minutes per side.
  3. Remove from grill and remove the skewer. 
  4. 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.
  5. 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

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

% 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.