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Leigh Beisch Photo by: Leigh Beisch

Grilled Scallops with Lemon-Chickpea Salad

Health JUNE 2003

  • Yield: Serves 4 (serving size: 2 cups)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 11g
  • Carbohydrate: 19g
  • Fiber: 4g
  • Cholesterol: 12mg
  • Iron: 2mg
  • Sodium: 310mg
  • Calcium: 60mg

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Grilled Scallops with Lemon-Chickpea Salad Recipe