3. Sumac Shrimp and Crispy Chickpea Salad
Shrimp is a very lean protein that contains BCAAs. Although it was once thought that the cholesterol in shellfish, like shrimp, is not healthy, studies are revealing it doesn’t impact the blood cholesterol as once thought.
Skill level: Beginner
Start to finish: 41 minutes
Prep: 30 minutes
Cook: 11 minutes
- For the dressing
- 1 tablespoon tahini paste
- Juice of 2 lemons
- 3 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt, pepper and sumac to taste
For the chickpeas:
- 1 tablespoon olive oil
- 1 can chickpeas, rinsed and dried
- Generous pinches of salt, pepper and paprika
For the salad:
- 6 cups spring mix lettuce
- 1 English cucumber, halved, seeded, and thinly sliced
- ½ cup pickled beets, sliced
- 8 figs, quartered
- ¼ cup reduced fat feta, crumbled
- ¼ cup mint leaves, chiffonade
For the shrimp:
- ½ tablespoon olive oil
- 1 lb shrimp, shells and tails removed
- Generous pinches of salt, paprika and sumac
1. In a small bowl, whisk together all dressing ingredients. Adjust seasonings, as necessary. Set aside.
2. Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Sauté until golden and crispy, shaking or stirring often, for about 6 minutes.
3. In a large bowl, mix together the lettuce, cucumber, beets, figs, feta, and mint.
4. Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika, and sumac. Cook, flipping once, until shrimp are pink and curled, about 3-5 minutes.
5. Divide the salad between four plates, top with shrimp, chickpeas, and salad dressing.
Nutrition Information (per serving)
Calories: 510; Total Fat: 22 grams; Saturated Fat: 4 grams; Protein: 34 grams: Carbohydrates: 48 grams; Sugar: 27 grams; Fiber: 9 grams; Cholesterol: 241 milligrams; Sodium: 531 milligrams
Recipe and photo by Abbey Sharp, RD of Abbey’s Kitchen.
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