Lunch
North African Spiced Shrimp and Chickpea Salad
Juicy grilled shrimp carry the bright, herbal punch of chermoula, their smoky edges balanced by a cool chickpea salad bursting with lemon, mint, and crisp cucumber.
- Total
- 24 min
- Prep
- 20 min
- Cook
- 4 min
- Serves
- 4
Nutrition per Serving
- Calories
- 243
- Protein
- 15g
- Carbs
- 29g
- Fat
- 8g
- Fiber
- 5g
- Sugar
- 1g
- Sodium
- 458mg
Ingredients
- 24 extra-large shrimp (peeled and deveined)
- 1 1/2 tbsp chermoula (Moroccan pesto)
- 1 15 ounce can chick peas rinsed and husked**
- 1 cup grape tomatoes (quartered)
- 1 cucumber (peeled, seeded and diced)
- 1/4 cup diced red onion
- 1 lemon (zested and juiced)
- 2 tbsp mint (chiffonade)
- 2 tbsp chopped chives or parsley
- 2 tsp olive oil
- 1 tsp red wine vinegar
- 1/4 tsp kosher salt
- black pepper (to taste)
- dash of Ras el Hanout
Instructions
- Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper.
- Grill shrimp on medium high heat for 2 minutes per side.
- Remove from grill and remove the skewer.
- Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice, lemon zest and mint chiffonade in a bowl, season with salt and pepper drizzle with oil and vinegar.
- Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.