Chickpea Shrimp Bell Pepper and Parsley Salad
Author: ©MakeMineLemon adapted from Ricardo Larrivée
Serves: 4 - 6
- 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
- Mise en place.
- Remove paper skin from chickpeas.
- Add chopped parsley to bowl of chickpeas.
- In a non-stick skillet, sauté bell peppers and onion in 30 ml (2 tablespoons) of oil until caramelized.
- Set aside in a large bowl; allow to cool to room temperature.
- Add to chickpeas when peppers and onion are room temperature.
- In the same skillet, brown shrimp in remaining oil (30 ml /2 tablespoon) over medium-high heat for about 2 minutes on each side.
- Add vinegar to skillet; pour into chickpeas.
- Taste.
- Season with salt and pepper.
- Toss well.
- Add greens and toss gently.
- Divide on to plates
- Top with shrimp.
- Serve warm or room temperature.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chickpea-shrimp-bell-pepper-parsley-salad/
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