Sweet Shrimp and Chickpea Salad
I love salads but most of the time I do not finish with a full stomach. That’s why I like to boost my salad.
This salad emerged as a response to “What are we going to have for dinner?”. After staring at my fridge trying to find an answer… this salad was born.
It’s the beautiful baby of my healthy craving and my desire for a salad that fulfills my stomach.
I had a perfect firm ripe avocado — actually difficult to find here in Portugal— and a lot of cans of chickpeas, so my foodie brain saw what we had to do.
Thank god I had a bag of small shrimps that I usually use for pasta. I tend to buy 21/25 for rich sauces and grill because if I go for smaller shrimps, they literally disappear inside the sauce. For pasta and salad, I go for smaller ones (51/60) that you can eat in a bite. The only thing is that I have to be extra careful when cooking them because they are done within a couple of minutes. A minute more and you get overcooked and dry shrimps.
Another plus for this recipe is that you can easily save the result in a jar for a healthy lunch in the office.
- 1 shallot
- 1 firm ripe avocado
- 6 cherry tomatoes
- 400 gr canned chickpeas
- White pepper
- Garlic powder
- 3 tbsp honey
- 2 lime juice
- 1 tbsp olive oil
- 1 tsp salt
Cook the shrimps in a nonstick pan heated over medium-high heat. Let the shrimps cook for 1 minutes each side. (note 1) Add a pinch of salt, garlic powder, and white pepper.
Cut the tomatoes into 4 pieces each. Cut the shallot in slices and the avocado in dices.
In a big bowl put the avocado, the tomatoes, the shallot, the coriander, the chickpeas and the shrimp.
In a smaller bowl prepare the dressing mixing all the ingredients.
Pour the dressing and mix well before serving.
- Dry the shrimps well before cooking, this will give them a better color and finish. If you choose small shrimps it would be enough with 2 minutes in high heat. But if you choose a medium-size shrimp you can cook them for 3 minutes.