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High-Protein Shrimp and Chickpea Salad

A refreshing and nutrient-dense salad featuring pan-seared shrimp, hearty chickpeas, and a bright lemon vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and Seasoning
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil for searing
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
Salad Base
  • 1 can chickpeas, drained and rinsed 15 oz
  • 1 cup fresh baby arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1 tbsp fresh parsley, chopped
Dressing
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp extra virgin olive oil

Equipment

  • Non-stick skillet
  • Large mixing bowl
  • Small jar or whisk

Method
 

Cooking the Shrimp
  1. Pat shrimp dry with paper towels to ensure a good sear.
  2. Toss shrimp in a bowl with smoked paprika, salt, and pepper.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  4. Cook shrimp in a single layer for 2-3 minutes per side until opaque and golden-brown.
  5. Remove from heat and let cool slightly.
Assembling the Salad
  1. Combine chickpeas, cherry tomatoes, and red onion in a large mixing bowl.
  2. Whisk lemon juice and extra virgin olive oil together and pour over the chickpea mixture.
  3. Gently fold in the fresh arugula and cooked shrimp before serving.

Notes

Store in an airtight container in the fridge for up to 2 days. For best results, add fresh arugula just before serving.