Sumac Shrimp and Crispy Chickpea Salad

A laundry list of nutritional staples join together in this all-star recipe.

Chickpea Salad
 Abbey Sharp, RD

Shrimp is a very lean protein. It’s also rich in branched-chain amino acids (BCAAs), which are especially helpful for building muscle. And while nutritionists once thought that shrimp contained too much unhealthy cholesterol, more recent studies have revealed that dietary cholesterol doesn’t impact your blood cholesterol as much as we’d previously thought.

So with this recipe, you can be confident you’re getting a well-rounded macro balance that will be plenty good for you in the long run.

Nutrition (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, R.D., of Abbey’s Kitchen.

Prep time

30 min.

Cook time

10 min.

  • For the dressing:
  • 1 Tbsp tahini paste
  • Juice of 2 lemons
  • 3 Tbsp olive oil
  • 1 Tbsp water
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt, pepper and sumac to taste
  • For the chickpeas:
  • 1 Tbsp 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 Tbsp olive oil
  • 1 lb shrimp, shells and tails removed
  • Generous pinches of salt, paprika and sumac

In a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside.

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.

In a large bowl, mix together the lettuce, cucumber, beets, figs, feta and mint.

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.

Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.