North African Spiced Shrimp and Chickpea Salad

Name: North African Spiced Shrimp and Chickpea Salad
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 24 extra-large shrimp (peeled and deveined); 1 1/2 tablespoons 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 teaspoons olive oil; 1 teaspoon red wine vinegar; 1/4 teaspoon kosher salt; black pepper (to taste); dash of Ras el Hanout

Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad.

⏱️ 30 min 📊 Medium 👁️ 20 views

👨‍🍳 Start Cooking

North African Spiced Shrimp and Chickpea Salad

Foto: Skinnytaste

Ingredients

4 servings

24 extra-large shrimp (peeled and deveined)
1 1/2 tablespoons 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 teaspoons olive oil
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
black pepper (to taste)
dash of Ras el Hanout

Steps

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.