The POTATO, SHRIMP, AND CHICKPEA SALAD is a delicious dish made with vegetables and seafood that can be served as a main course or a side dish. This salad is a great choice for those looking for a light yet nutritious and filling meal.
The potato, shrimp, and chickpea salad is a very versatile dish and can be easily customized according to your tastes and the seasons. You can use different varieties of potatoes, such as new potatoes or sweet potatoes, and add seasonal vegetables like tomatoes, zucchini, or bell peppers. The shrimp can be replaced with other seafood like mussels or clams, while the chickpeas can be substituted with other legumes like beans or lentils.
This salad is an excellent source of protein and carbohydrates, thanks to the presence of shrimp and chickpeas. Additionally, potatoes are a great source of fiber and B vitamins, which help maintain a healthy nervous and cardiovascular system.
Moreover, the potato, shrimp, and chickpea salad is very easy to prepare. You can cook the potatoes and shrimp in advance and store them in the refrigerator until serving time. This way, you can save time and have the dish ready in a few minutes.
Join me in the kitchen today, there’s potato, shrimp, and chickpea salad.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb cups potatoes
- 8 king prawns (or shrimp)
- 5 oz oz canned chickpeas
- 1.75 oz oz black olives
- 3 tbsp capers in salt
- to taste arugula
Steps
Boil the potatoes until they are soft but not too mushy. Then, cut the potatoes into cubes and set aside.
Next, cook the shrimp until they turn pink and opaque, then peel them and cut them into pieces if you prefer, I left them whole.
Take the chickpeas, drain and rinse them with cold water, then add them to the potatoes and shrimp.
Add the olives, arugula, and capers as well, then gently mix all the ingredients.
For the dressing, you can use a vinaigrette made of extra virgin olive oil, white wine vinegar, salt, and pepper, or a light mayonnaise.
Mix everything and serve fresh, perhaps accompanied by a slice of toasted bread or breadsticks.
Bon appétit
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USEFUL QUESTIONS AND ANSWERS
Can I use other seafood instead of shrimp? Yes, mussels are great.
Can I substitute chickpeas with other legumes? Yes, cannellini beans are excellent.
What type of potatoes is best to use for this recipe? I used red potatoes.
Can I prepare the salad in advance and store it in the fridge? Yes, it will be fresher and more pleasant.
Potato, Shrimp, and Chickpea Salad
The potato, shrimp, and chickpea salad is a light and nutritious dish, perfect as a main course or side dish. Simple to prepare and easy to customize, this recipe is a must for those looking for a healthy and tasty meal
