Name: Chickpea, Shrimp, Bell Pepper and Parsley Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 red bell peppers, thinly sliced; 1 large onion, thinly sliced; 1/4 cup (60 ml) olive oil; 1/4 cup (60 ml) chopped parsley; 11/2 lb (675 g) large raw shrimp, peeled (with the tail); 1 can 19 oz (540 ml) chickpeas, rinsed and drained; 2 tablespoons (30 ml) red wine vinegar; 4 cups (1 litre) lamb’s lettuce (or arugula); Salt and pepper

Ingredients

- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) chopped parsley
- 11/2 lb (675 g) large raw shrimp, peeled (with the tail)
- 1 can 19 oz (540 ml) chickpeas, rinsed and drained
- 2 tablespoons (30 ml) red wine vinegar
- 4 cups (1 litre) lamb’s lettuce (or arugula)
- Salt and pepper

Preparation

- In a non-stick skillet, brown bell peppers and onion in 45 ml (3 tablespoons) of oil until caramelized. Add parsley and cook for about 1 minute. Set aside in a large bowl and let cool to room temperature.
- In the same skillet, brown shrimp in remaining oil (15 ml/1 tablespoon) over medium-high heat for about 2 minutes on each side. Add to bell peppers with chickpeas and vinegar. Season with salt and pepper. Toss well.
- Spread lettuce on plates. Top with shrimp and bell pepper mixture. Serve warm or cold.

Chickpea, Shrimp, Bell Pepper and Parsley Salad

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Ingredients

Preparation

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