Chickpea Shrimp Bell Pepper and Parsley Salad
Author: 
Serves: 4 - 6
 
Ingredients
  • 2 red bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 ml) chopped parsley
  • 11/2 lb (675 g) large raw shrimp, peeled (with the tail)
  • 1 can 19 oz (540 ml) chickpeas, rinsed and drained
  • 2 tablespoons (30 ml) red wine vinegar
  • 4 cups (1 litre) lamb’s lettuce (or arugula)
  • Salt and pepper
Instructions
  1. Mise en place.
  2. Remove paper skin from chickpeas.
  3. Add chopped parsley to bowl of chickpeas.
  4. In a non-stick skillet, sauté bell peppers and onion in 30 ml (2 tablespoons) of oil until caramelized.
  5. Set aside in a large bowl; allow to cool to room temperature.
  6. Add to chickpeas when peppers and onion are room temperature.
  7. In the same skillet, brown shrimp in remaining oil (30 ml /2 tablespoon) over medium-high heat for about 2 minutes on each side.
  8. Add vinegar to skillet; pour into chickpeas.
  9. Taste.
  10. Season with salt and pepper.
  11. Toss well.
  12. Add greens and toss gently.
  13. Divide on to plates
  14. Top with shrimp.
  15. Serve warm or room temperature.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chickpea-shrimp-bell-pepper-parsley-salad/