Chickpea, Shrimp, and Arugula Salad Recipe
Category: Salads
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 kg |
| Cooked chickpeas | 240 g |
| Arugula | 150 g |
| Pine nuts | 30 g |
| Garlic | 1 clove |
| Paprika | 1 teaspoon |
| Lemon juice | 1 lemon |
| Balsamic vinegar | 1 teaspoon |
| Extra virgin olive oil | to taste |
| Black pepper | to taste |
| Salt | to taste |
Instructions
Step 1: Preparing the Shrimp
To begin, clean the shrimp (or prawns) by removing the heads and shells. If you’re unfamiliar with this process, you can consult our step-by-step guide for detailed instructions on how to clean and prep shrimp properly. After cleaning, set the shrimp aside.
Step 2: Toasting the Pine Nuts
Place the pine nuts on a baking tray lined with parchment paper. Toast them in a preheated oven at 150°C (static heat) for about 10 minutes, or at 130°C (convection heat) for 5-6 minutes. Keep an eye on them to avoid burning, and remove them once they are golden and fragrant. Set aside to cool.
Step 3: Cooking the Shrimp
In a large skillet, heat a little olive oil over medium-high heat. Add the shrimp to the pan, seasoning them with salt, pepper, and paprika. Sauté the shrimp for 5-6 minutes, depending on their size—larger shrimp may require a few extra minutes of cooking time. Stir occasionally to ensure they cook evenly. Once cooked, transfer the shrimp to a small bowl and set aside to cool.
Step 4: Preparing the Chickpeas
For this recipe, we’ve used pre-cooked chickpeas to save time, but if you prefer, you can use dried chickpeas. If you are using dried chickpeas, soak them in water for at least 12 hours. Once they have soaked, drain and rinse them, then cook them in a saucepan for about 3 hours, or use a pressure cooker for 1-1.5 hours, cooking them on low heat until tender. Once the chickpeas are ready, drain them and set aside.
Step 5: Heating the Chickpeas
In the same pan used to cook the shrimp, heat a small amount of olive oil over medium heat. Add the cooked chickpeas and sauté for a few minutes until they are warmed through, absorbing the flavors left in the pan from the shrimp. Stir occasionally to ensure even heating.
Step 6: Assembling the Salad
In a large mixing bowl, combine the cooked chickpeas, sautéed shrimp, and arugula. Add the toasted pine nuts to the mix. Gently toss everything together to evenly distribute the ingredients.
Step 7: Preparing the Dressing
For the dressing, whisk together the olive oil, salt, pepper, and freshly squeezed juice from one lemon. Strain the lemon juice to remove any seeds or pulp. Finish the dressing by adding a teaspoon of balsamic vinegar, whisking until all the ingredients are well combined.
Step 8: Dressing the Salad
Pour the prepared dressing over the salad and toss gently to coat the ingredients evenly. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
Step 9: Serving
Your Chickpea, Shrimp, and Arugula Salad is now ready to serve. This vibrant and healthy salad is perfect as a light lunch or as a side dish for dinner. Enjoy the freshness of the arugula, the sweetness of the shrimp, and the earthiness of the chickpeas, all complemented by the nutty crunch of the pine nuts and the zesty dressing.
This delightful salad brings together a medley of flavors and textures that are sure to please any palate. It’s quick to prepare, making it an ideal option for a busy day or a leisurely meal. Whether you’re looking for a nutritious lunch or a refreshing side dish, this Chickpea, Shrimp, and Arugula Salad is a perfect choice!
