ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crispy Chickpea Salad with Grilled Prawns

Photo: John Autry; Styling: Cindy Barr
Total time 1 hr, 30 mins
Yield 6 servings
Too cold to grill? Broil the shrimp skewers, or cook them on the stovetop in a grill pan.

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 4 teaspoons grated lemon rind, divided
  • 1/4 cup fresh lemon juice, divided
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 1/2 teaspoons crushed red pepper, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 18 large shrimp, peeled and deveined (about 3/4 pound)
  • 6 cups canola oil
  • 3 cups rinsed and drained canned chickpeas (garbanzo beans)
  • Cooking spray
  • 4 cups fresh baby arugula
  • 2 cups fresh baby spinach
  • 1/2 cup fresh mint, torn
  • 1/3 cup fresh flat-leaf parsley leaves
  • 1/3 cup (1/4-inch) diagonally cut green onions

Nutrition Information

  • calories 262
  • fat 15.8 g
  • satfat 1.7 g
  • monofat 9.6 g
  • polyfat 2.5 g
  • protein 10.2 g
  • carbohydrate 21.6 g
  • fiber 5.7 g
  • cholesterol 32 mg
  • iron 2.6 mg
  • sodium 628 mg
  • calcium 80 mg

How to Make It

  1. Combine 1 tablespoon olive oil, 1 1/2 teaspoons lemon rind, 1 tablespoon juice, parsley, 1 teaspoon red pepper, 1/2 teaspoon salt, black pepper, and garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 1 hour, stirring occasionally.

  2. Clip a candy/fry thermometer onto the side of a Dutch oven. Add canola oil to pan; heat oil to 385°.

  3. Dry chickpeas thoroughly in a single layer on paper towels. Place 1 1/2 cups chickpeas in hot oil; fry 4 minutes or until crisp, stirring occasionally. Make sure oil temperature remains at 375°. Remove peas from pan using a slotted spoon; drain on paper towels. Keep warm. Return oil to 385°. Repeat procedure with remaining chickpeas.

  4. Remove shrimp from marinade; discard marinade. Thread 3 shrimp onto each of 6 (5-inch) skewers.

  5. Preheat grill to medium-high heat.

  6. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done.

  7. Combine remaining olive oil, rind, juice, red pepper, and salt in a large bowl; stir with a whisk. Add chickpeas, arugula, spinach, and remaining ingredients; toss gently to combine. Place 1 1/4 cups chickpea mixture in each of 6 shallow bowls. Top each serving with 3 grilled shrimp.