Shrimp and Chickpea Salad with Lemon Dressing
A refreshing and protein-packed salad featuring shrimp, chickpeas, and fresh vegetables tossed in a lemony dressing, perfect for a light yet satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
380
Calories
Macros · per serving
34g protein
35g carbs
12g fat
Ingredients
For 4 servings
- 500 g shrimp
- 400 g canned chickpeas
- 200 g cherry tomatoes
- 1 cucumber
- 1 red onion
- 1 lemon
- 2 tablespoons olive oil
- 15 g fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the shrimp under cold water, then pat dry with paper towels. Season lightly with salt and black pepper.
- 2
Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside to cool.
- 3
Drain and rinse the canned chickpeas under cold water. Set aside.
- 4
Chop the cherry tomatoes in halves, dice the cucumber, and finely slice the red onion. Combine all the vegetables in a large mixing bowl.
- 5
In a small bowl, whisk together the juice of one lemon, remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper to make the dressing.
- 6
Add the cooled shrimp and chickpeas to the bowl with vegetables. Drizzle the lemon dressing over the salad and toss gently to combine.
- 7
Finely chop the fresh parsley and sprinkle it over the salad before serving.
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