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
How to Make It
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.
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