Best 6 Spicy Shrimp And Chickpea Salad Recipes

GARLIC SHRIMP AND CHICKPEAS

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
• Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
• Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Steps:

• Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
• Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
• Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
• Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
• When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• Mix the shrimp with the olive oil, lemon juice, garlic, cumin, coriander and chili powder. Let marinade for about 10-15 minutes.
• Put the shrimp in a nonstick pan and saute for 3-4 minutes on each side at medium high until shrimp is nicely brown on both sides. Once shrimp is done on one side and you've flipped it, move it to the side to make space for the chickpeas. Toast them and they will absorb some of the spices from the shrimp.
• Chop the cucumbers, tomato, peppers, olives, basil, arugula and parsley, scallions.
• Add the chopped vegetables to a bowl, add the shrimp and chickpeas on top and then the olive oil, lemon juice and salt and pepper to taste.
• Give the salad a good mix and enjoy!

SPICY GRILLED SHRIMP SALAD

Steps:

• Peel and devein shrimp. Place in bowl with jalapeno, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes. In separate bowl combine cilantro, avocado, red pepper, and onion. Add juice of 1 lime, cayenne and salt. Toss to coat. Cook off shrimp on grill or on stove top in a skillet. Add shrimp to salad and toss to coat. Serve on bed of lettuce.

SPICY CHICKPEA SALAD

Steps:

• Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
• Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.

SHRIMP SALAD WITH CHICKPEAS

Steps:

• Dice the onion, green pepper and cucumber and place in a large bowl.
• Add the lemon juice and olive oil. Stir to mix.
• Chop the cilantro and add to mixture.
• Add 1 can of chickpeas.
• Add tabasco sauce.
• Add shrimp and mix well.
• Season with salt and pepper if necessary.
• Refrigerate for 1 hour before serving.