Chickpea, Shrimp, Bell Pepper and Parsley Salad
Chickpea, Shrimp, Bell Pepper and Parsley Salad
Rating: (1 rated)
  • 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.
  • Description
    In we have selected the most viewed recipes from category - Legumes . Enjoy the best recipes specially selected for you! Chickpea, Shrimp, Bell Pepper and Parsley Salad is the right choice that will satisfy all your claims.
    Rate for this recipe