Spicy Shrimp & Chickpea Salad

I love getting inspiration from New York Times Cooking, and this recipe did not disappoint! This salad is so fresh and light, it makes for the PERFECT summer meal! You can also make it in under 20 minutes, which is a huge win. I love the mix of lemon, lime, and Dijon mustard that marinates the chickpeas. The jalapeño is what gives it the heat, and the onions add a nice crunch. I will def be making this more than once!

Here’s how you make it.

Ingredients:

• 1lb shrimp

• 1 can chickpeas

• 1 lemon zested & juiced

• 1 lime zested & juiced

• 1 jalapeño cut in coins

• 1/2 red onion diced

• 1 teaspoon Dijon mustard

• 1 cup parsley chopped

• 5 tablespoons olive oil

• 2 cloves garlic diced

• Red pepper flakes

• Salt and pepper

• Halloumi - optional

• Arugula

Instructions:

• In a medium bowl, whisk the lemon zest + juice, lime zest + juice, and mustard. Whisk in 3 tablespoons olive oil, salt, and pepper. Add the chickpeas, jalapeño, onion, and parsley and mix. Season as needed and let sit.

• Heat the remaining olive oil and add red pepper flakes and the garlic. Let cook for about 1 minute stirring constantly so the garlic doesn’t burn. Add the shrimp and cook 1 1/2 minutes each side. Season with salt and pepper. If using the halloumi fry for 2 minutes each side. Serve everything together over arugula and enjoy!