SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
- Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
- Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
- Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
CHICKPEAS WITH PRAWNS
Steps:
- Place the chickpeas in a pot and cover with several inches of water. Simmer until tender, about 2 hours.
- Towards the end of the cooking time for the chickpeas, cook the onions, peppers and garlic in some olive oil in a large saute pan, stirring occasionally. Add the prawns, bay leaf and some salt and pepper and cook, stirring occasionally, until the prawns are cooked through.
- Drain the chickpeas and add them to the prawns along with a splash of brandy. Cook briefly to let the bitterness evaporate. Serve.
CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES
Categories Salad Bean Citrus Tomato Quick & Easy Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
- Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
SMOKY PRAWN, FISH & CHICKPEA ONE-POT
Make this easy one-pan dish for dinner. Whole prawns make it feel special, but for a more budget-friendly version, you can replace them with smaller peeled prawns
Provided by Cassie Best
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat, then reduce the heat to low and cook the onion for 10-15 mins until soft. Stir in the garlic, paprika and chorizo, and sizzle for a few minutes more until fragrant and the chorizo has released its oil.
- Add the wine and saffron, turn up the heat to medium and bubble until most of the liquid has reduced, about 5 mins. Pour in the tomatoes and the juice from the can, crushing the tomatoes a little with the back of a spoon, then half-fill the can with water and pour this in, too. Add the bay leaves, some seasoning and the sugar, then partially cover with a lid and bring to a simmer. Cook for 10-15 mins until the tomatoes have broken down and the sauce has reduced a little.
- Tip in the chickpeas and return to a simmer, then gently place the fish fillets on top of the stew. Cover and cook for 3 mins until the fish is just opaque. Scatter the prawns around the fish fillets, then cover again and cook over a medium-low heat for another 5 mins, turning the prawns after 3 mins, until pink and cooked through. Scatter with the parsley, then serve in bowls with crusty bread for mopping up the stew.
Nutrition Facts : Calories 476 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
PARSLEY & FETA CHICKPEA SALAD
Make and share this Parsley & Feta Chickpea Salad recipe from Food.com.
Provided by roederca090584
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute red onion and garlic in pan for a few minutes.
- Remove onion/garlic mixture from heat and set aside to cool.
- Drain chickpeas and finish preparing ingredients.
- Juice Lemon.
- Combine all ingredients in large bowl.
- Toss / Mix and enjoy!
Nutrition Facts : Calories 368.9, Fat 10.5, SaturatedFat 5.9, Cholesterol 33.5, Sodium 1026.5, Carbohydrate 54.2, Fiber 10.6, Sugar 3.6, Protein 16.7
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