Warm Shrimp and Chickpea Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings


  • 4 tablespoons olive oil
  • 1 cup fresh parsley chopped
  • 2 cloves garlic chopped
  • 1/4 cup fresh lemon juice
  • 1 lemon zested
  • Sea salt and freshly ground black pepper to taste
  • 2 15-oz. cans chickpeas rinsed and drained
  • 2 pounds shrimp peeled (if frozen, defrost)


  • In a blender or food processor, add 3 tablespoons olive oil, parsley, garlic, lemon juice and zest and sea salt and freshly ground pepper to taste. Blend 1 minute until combined.
  • In a large skillet heat 1 tablespoon olive oil over medium high heat and sauté shrimp 2 minutes, add parsley mixture, and chickpeas and sauté 2 to 3 minutes until shrimp is cooked through.


SERVING SUGGESTION: Steamed broccoli.
VEGETARIAN: Use chopped eggplant instead of shrimp.
GLUTEN FREE: No changes necessary.
NUTRITION: 491 Calories; 16g Fat (28.7% calories from fat); 44g Protein; 44g Carbohydrate; 12g Dietary Fiber; 230mg Cholesterol; 246mg Sodium. Exchanges: 2 1/2 Grain (Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
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