Summer Chickpea Salad Recipe

Name: Summer Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp; 1 pound Large raw shrimp with shell on; 1/2 cup Red lava salt or course seal salt; 2 cups Water; 1 tablespoon Old Bay seasoning; Chickpea Salad; 2-15.5 ounces Cans Goya chickpeas; 2 Fresh ears corn on the cob; 2 Medium heirloom tomatoes; 1 tablespoon Tiger Sauce; 2 tablespoons Lemon juice; 1 tablespoon Fish sauce; 2 Cloves garlic, peeled and smashed; 1/4 cup Fresh chopped herbs (dill, basil, parsley, tarragon); 1 tablespoon Extra virgin olive oil; Course black pepper and salt

Servings: persons

Shrimp
1 pound Large raw shrimp with shell on
1/2 cup Red lava salt or course seal salt
2 cups Water
1 tablespoon Old Bay seasoning
Chickpea Salad
2-15.5 ounces Cans Goya chickpeas
2 Fresh ears corn on the cob
2 Medium heirloom tomatoes
1 tablespoon Tiger Sauce
2 tablespoons Lemon juice
1 tablespoon Fish sauce
2 Cloves garlic, peeled and smashed
1/4 cup Fresh chopped herbs (dill, basil, parsley, tarragon)
1 tablespoon Extra virgin olive oil
Course black pepper and salt

1
Bring water and salt to a boil until salt is dissolved. Add all the shrimp and the Old Bay. Stir and boil for about 3-5 minutes until the shrimp are bright pink and flesh is white.
2
Drain shrimp and place in a bowl of ice. Let cool while you make the salad.
3
In a small bowl mix tiger sauce, lemon juice, fish sauce, garlic, onion powder, chopped herbs and olive oil. Set dressing aside. You can use any kind of fresh herb you have. I just like to use what I have been able to grow.
4
Rinse and drain chickpeas and pour into a large bowl. Cut the tomatoes in half and remove seeds then cut them into pieces about the same as the chickpeas and add to the bowl. Remove the corn husks and carefully cut the corn off the cob into the bowl.
5
Now that the shrimp have cooled you can remove the tail and shell. Add the cleaned shrimp into the large bowl and toss with the dressing. Season with course black pepper and salt.
6
* Tiger sauce is a sweet but medium/hot sauce. I find it in the regular supermarket with the other hot sauces. If you cant find it I have used 1tsp rice wine vinegar, 1 tbs crushed red pepper flakes and 1 tbs honey.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Shrimp, 1 pound Large raw shrimp with shell on, 1/2 cup Red lava salt or course seal salt, 2 cups Water, and more.

Yes, Summer Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Chickpea Salad

How did you like this recipe?

Frequently Asked Questions