Grilled Scallops with Lemon-Chickpea Salad

Leigh Beisch
Serves 4 (serving size: 2 cups)


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1 (15 1/2-ounce) can chickpeas, rinsed and drained
Minced garlic clove
1 stalk celery, chopped
Chopped fresh flat-leaf parsley
Fresh lemon juice
Extra-virgin olive oil
1/2 pound sea scallops, rinsed and patted dry
4 cups baby spinach


Preheat grill to high. Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops.

Created date

October 2003

Nutritional Information

Calories 170
Fat 8 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 11 g
Carbohydrate 19 g
Fiber 4 g
Cholesterol 12 mg
Iron 2 mg
Sodium 310 mg
Calcium 60 mg