Pretty Dishes

Chickpea Salad with Prawns
February 21, 2011, 7:08 pm
Filed under: Recipes

I’m working on a post regarding my absence here for the past month or so (totally legitimate reasons, but boy do I have a growing stockpile of recipes and photos to share), and to tide you over in the meantime, here is a unique salad recipe from Cooking Light that I made recently. It’s filling, so it works well as a light main course paired with some bread, fruit, or other accompaniment.

I thought in particular that the shrimp tasted great. The marinade had a good flavor and could be used for any number of meats or vegetables as well as in myriad ways.

A preparation note: I found that if you don’t fully dry the chickpeas (try leaving them on two layers of paper towels at room temperature for half an hour to really make sure), they will absolutely splatter and explode when they hit the hot oil. Personally, I didn’t feel like deep-frying (per the original recipe) was totally necessary, so I’ve adjusted the instructions below accordingly to simply sauté the chickpeas in a thin layer of oil to heat them through and create a slight crispness.

Chickpea Salad with Prawns

1/4 cup extra-virgin olive oil, divided
4 teaspoons lemon zest, divided
1/4 cup fresh lemon juice, divided
1 tablespoon chopped fresh flat-leaf parsley stems
1 1/4 teaspoons crushed red pepper, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
18 large (about 3/4 pound) shrimp, peeled and deveined
3 cups rinsed and drained canned chickpeas
1/2 cup canola oil
Cooking spray
4 cups fresh baby arugula
2 cups fresh baby spinach
1/2 cup torn fresh mint leaves
1/3 cup chopped fresh flat-leaf parsley leaves
1/3 cup chopped green onions

Combine 1 tablespoon of the olive oil, 1 1/2 teaspoons of the lemon zest, 1 tablespoon of the lemon juice, parsley stems, 1/2 teaspoon of the red pepper, 1/2 teaspoon of the salt, black pepper, and garlic in a medium bowl. Add the shrimp; toss well. Marinate in the refrigerator for 1 hour, stirring occasionally.

Dry the chickpeas thoroughly in a single layer on paper towels.

Heat the canola oil in a deep skillet over high heat. Place 1 1/2 cups of the chickpeas into the pan; fry for 4 minutes or until slightly crisp, stirring occasionally. Remove the chickpeas from the pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining chickpeas.

Remove the shrimp from the marinade; discard the marinade.

Preheat a grill pan to medium-high heat and coat with cooking spray. (Alternatively, thread the shrimp onto skewers and cook on a grill.) Grill the shrimp for 2 1/2 minutes on each side or until cooked through.

Combine the remaining olive oil, lemon zest and juice, red pepper, and salt in a large bowl; stir with a whisk. Add the chickpeas, arugula, spinach, mint, parsley leaves, and green onions; toss gently to combine. Place 1 1/2 cups salad in each of 4 shallow bowls. Top each serving with 4 or 5 shrimp.


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