Grilled Shrimp with Cucumber Chickpea Salad

If you want something fresh and light but you still want to feel like you actually ate dinner, this is it!

Serves: 2

INGREDIENTS

Cucumber Chickpea Salad

• 1 (15-oz) can low-sodium chickpeas, drained and rinsed
• 3 Persian cucumbers, diced
• ½ cup quartered grape tomatoes
• 2 Tbsp diced red onion
• Juice and grated zest of ½ large lemon
• ¼ tsp kosher salt
• Freshly ground black pepper
• 1 tsp extra-virgin olive oil
• 1 tsp red wine vinegar
• Grilled Shrimp
• ¾ lb extra-jumbo shrimp, peeled and deveined, tails removed
• ½ Tbsp extra-virgin olive oil
• ½ Tbsp fresh oregano, chopped
• ½ Tbsp fresh parsley, chopped
• 1 garlic clove, minced
• ¼ tsp crushed red pepper flakes
• ⅛ tsp kosher salt
• Freshly ground black pepper
• Remaining lemon juice and zest from above

INSTRUCTIONS

1. 1. Make the chickpea salad.
2. In a medium bowl, combine the chickpeas, cucumbers, tomatoes, and red onion. Add half of the lemon juice and half of the lemon zest. Season with salt and pepper. Drizzle with 1 teaspoon olive oil and the red wine vinegar and toss well.
3. 2. Season the shrimp.
4. In another bowl, combine ½ tablespoon olive oil, the remaining lemon juice and zest, oregano, parsley, garlic, red pepper flakes, salt, and black pepper. Add the shrimp and toss until evenly coated.
5. 3. Cook the shrimp.
6. Heat a grill pan or outdoor grill over high heat. Lightly oil the pan or grates. Add the shrimp and cook for 2–3 minutes per side, until opaque and lightly charred.
7. 4. Serve.
8. Divide the cucumber chickpea salad between two bowls and pile the warm grilled shrimp on top.

Anna’s Tip 💛

Meal Prep: The chickpea salad can be refrigerated for up to 4 days. Store the shrimp separately and either reheat them before serving or enjoy them chilled.

Easy shortcut: If you don’t want to grill, these shrimp would be just as good cooked in a hot skillet for a few minutes per side.