Crispy Chickpea Salad with Grilled Prawns

Crispy Chickpea Salad with Grilled Prawns Recipe
Photo: John Autry; Styling: Cindy Barr
Too cold to grill? Broil the shrimp skewers, or cook them on the stovetop in a grill pan.


6 servings
Total time: 1 Hour, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional 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


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


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.

Nathan Fong,

Cooking Light

January 2011
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