North African Spiced Shrimp and Chickpea Salad
Ingredients
The shrimp
-
24
pieces
extra-large shrimp, peeled and deveined
-
1½
tablespoons
chermoula, Moroccan pesto
The chickpea salad
-
1
15 ounce can
chickpeas, rinsed and husked
-
1
cup
grape tomatoes, quartered
-
1
piece
cucumber, peeled, seeded and diced
-
¼
cup
diced red onion
-
1
piece
lemon, zested and juiced
-
2
tablespoons
mint, chiffonade
-
2
tablespoons
chopped chives or parsley
-
2
teaspoons
olive oil
-
1
teaspoon
red wine vinegar
-
¼
teaspoon
kosher salt
-
to taste
black pepper
-
dash
Ras el Hanout
Instructions
- Skewer 6 shrimp on 4 metal skewers and brush with chermoula, seasoning with Ras el Hanout, salt, and pepper.
- Grill the shrimp on medium-high heat for 2 minutes on each side.
- Remove shrimp from the grill and take them off the skewers.
- In a bowl, combine chickpeas, tomatoes, cucumber, red onion, lemon juice, lemon zest, and mint.
- Season the salad with salt and pepper, then drizzle with olive oil and red wine vinegar.
- Divide the salad onto 4 plates and top with the grilled shrimp.
Nutrition Facts (estimated)
Servings
4
Calories
243
Total fat
8g
Total carbohydrates
29g
Total protein
15g
Sodium
458mg
Cholesterol
64mg
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