Salad with Chickpeas Shrimp and Olives, an easy and quick recipe, perfect as an appetizer, for a buffet, a picnic or to take to the office, but also as a light and tasty main course.
The preparation is really simple and with a few ingredients that, when mixed together, create a really tasty dish, also ideal for keeping light after holiday feasts. Perfect to prepare in advance.
But now, let’s see together how to make the recipe for the Salad with Chickpeas Shrimp and Olives. Get the ingredients ready and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 canned chickpeas (or dried)
- 1 package shrimp (frozen – 200 g)
- 1 bunch arugula
- 10 Taggiasca olives
- to taste Grana Padano flakes
- extra virgin olive oil
- to taste salt
- to taste pepper
Tools
To make the Salad with Chickpeas Shrimp and Olives you need:
- 1 Pot
- 1 Salad Spinner
- 1 Salad Bowl
- 1 Plate
Steps
HOW TO MAKE THE SALAD WITH CHICKPEAS SHRIMP AND OLIVES
First, put in a pot with 2 liters of water the bay leaf, coarse salt, and peppercorns. Bring to a boil and simmer the shrimp, washed, letting them cook for a few minutes. Once cooked, set them aside.
Boil the chickpeas for at least 5 minutes in boiling water and drain them into a salad bowl. In reality, they could be added without cooking, but I prefer them a bit softer. It’s up to your taste.
At this point, wash the arugula, pat it with a clean towel (or spin it in a salad spinner), remove the stem if too long, and place it on a serving plate, covering the entire bottom.
Then, put the chickpeas in a salad bowl, add the shrimp, the Taggiasca olives (whole or halved) and dress with extra virgin olive oil, salt, and pepper; mix gently.
Place on the bed of arugula and finish with Grana Padano flakes. Here is the Salad with Chickpeas Shrimp and Olives ready. Enjoy your meal!
See you next recipe.
Storage
Store the Salad with chickpeas and shrimp in the refrigerator for a couple of days, closed in an airtight container, or in a bowl covered with food wrap.
Tips and Suggestions
– Chickpeas: you can use dried chickpeas instead of canned ones. Just soak them for at least 12 hours and then boil them the next day for the necessary time.
– Chickpeas: you can use dried chickpeas instead of canned ones. Just soak them for at least 12 hours and then boil them the next day for the necessary time.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR ON INSTAGRAM HERE
Return to the Home Page
“Sponsored links present on the page”
