16 minutes
A vibrant, zesty meal with spicy shrimp and chickpeas tossed in a flavorful dressing, perfect for a quick and hearty meal.
Lemon Zest, freshly zested
0 zest
Lemon Juice, freshly squeezed
0 juice
Lime Zest, freshly zested
0 zest
Lime Juice, freshly squeezed
0 juice
teaspoons
tablespoons
to taste
to taste
Chickpeas, drained and rinsed
0 cans
Red Onion, diced
each
Fresno Chile, sliced (seeds removed for less heat)
each
Flat Leaf Parsley, roughly chopped (reserve some for garnish)
bunch
Garlic, grated or minced
cloves
teaspoons
Shrimp, peeled, deveined, patted dry
0 lb
1. Prepare the Dressing
In a large serving bowl, whisk together the zest of one lemon, its juice, the zest of one lime, a teaspoon of Dijon mustard, and three tablespoons of olive oil. Season with a pinch of salt and black pepper to taste.
2. Combine Salad Ingredients
Add two cans of drained and rinsed chickpeas, half of a diced red onion, and a sliced Fresno chile or jalapeño to the bowl with the dressing. Add most of the parsley, reserving some for garnish, and stir everything together.
3. Cook the Shrimp
Heat two tablespoons of olive oil in a skillet over medium heat. Add the grated or minced garlic and half a teaspoon of red-pepper flakes, sautéing until fragrant, about 30 seconds. Add the shrimp, season with salt and pepper, and cook for 4 to 6 minutes until pink and opaque. Squeeze over the remaining lime juice halfway through.
4. Assemble and Garnish
Spoon the cooked shrimp on top of the chickpea salad. Pour any cooking juices left in the skillet over the top and garnish with the remaining parsley.
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