Best Shrimp Salad With Chickpeas Recipes

GARLIC SHRIMP AND CHICKPEAS

Garlic Shrimp and Chickpeas image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
3 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving

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.

Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams

SHRIMP SALAD WITH CHICKPEAS

Shrimp Salad With Chickpeas image

Salad using shrimp, cucumber, green pepper, red onion and chickpeas. This creates an interesting blend of flavors, colors and textures.

Provided by Kcowan4

Categories Healthy

Time 1h10m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 red onion
1 green pepper
1 cucumber
1 (16 ounce) can chickpeas, drained
1 lb shrimp, steamed
1/4 cup cilantro
1/4 cup lemon juice
1/8 cup olive oil
1 dash Tabasco sauce

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.

Nutrition Facts : Calories 307, Fat 9.4, SaturatedFat 1.3, Cholesterol 142.9, Sodium 985.6, Carbohydrate 34.4, Fiber 6.4, Sugar 3.5, Protein 22.2

SPICY SHRIMP SALAD WITH MINT

Spicy Shrimp Salad With Mint image

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1 teaspoon minced garlic, or more to taste
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons lemon juice
30 to 40 mint leaves
6 cups arugula and other greens

Steps:

Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams

MEDITERRANEAN CHOPPED SALAD WITH SHRIMP AND CHICKPEAS

Mediterranean Chopped Salad With Shrimp and Chickpeas image

This is a wonderful salad that will become one of your favorites! I like to make a meal out of it. This doesn't call for tomatoes, but you could put them in if you wish, and you can use red onion rather than the sweet onion. I like to use lemon juice with the olive oil occasionally. This is a very refreshing salad, great for before meals, or a quick lunch.

Provided by FLUFFSTER

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 head romaine lettuce, cut crosswise into thin strips (8 cups)
1 lb cooked peeled and deveined medium shrimp, cut in half crosswise
1/2 English cucumber, chopped
1 (15 1/2 ounce) can chickpeas, rinsed
1/2 medium sweet onion, chopped (such as Vidalia or Walla Walla)
3/4 cup crumbled feta (about 3 ounces)
1/2 cup pitted kalamata olive, halved
2 cups pita chips, broken into pieces
3 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt and black pepper, to taste

Steps:

In a large bowl, add the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips to the oil and vinegar.
Add 1/4 teaspoon each salt and pepper, and toss.