Spicy Shrimp and Chickpea Salad

By Yasmin Fahr

Total Time: 15 minutes
Rating: 4(2,464)
Notes: Read community notes

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you’re sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

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Ingredients

Yield:3 to 4 servings

1medium lemon, zested and juiced
1lime, zested and halved
1teaspoon Dijon mustard
5tablespoons olive oil
Kosher salt and black pepper
2(15-ounce) cans chickpeas, drained and rinsed
½small red onion, diced (about ¼ cup)
1Fresno chile or jalapeño, cut into thin coins or seeded and diced
1packed cup parsley leaves and tender stems, roughly chopped
2large garlic cloves, grated or minced
½teaspoon red-pepper flakes
1pound shrimp, peeled and deveined, patted dry

Ingredient Substitution Guide

Preparation

Step 1
In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
Step 2
Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
Step 3
Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
Step 4
Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

Ratings

4 out of 5

2,464 user ratings

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Cooking Notes

Kathrine E3 years ago

As luck would have it, my husband just returned from a trip to the Georgia coast with fresh May prawns. This made a delightful Sunday supper. Be sure to allow plenty of time for your chickpeas to marinate. I used an assortment of garden herbs, scallions, and a newly dug garlic bulb so young the cloves weren’t papered yet. The local grocery had fresh corn which I cut off the cob and cooked in the pan after the shrimp were finished. It rounded out the dish quite well.

jim in japan3 years ago

Delicious! Per author’s suggestion, made it with cilantro instead of parsley, which matched nicely with the lime. Was the perfect recipe for our first dinner outside this year.

Sam3 years ago

Be mindful of where you source your shrimp, instead of refusing to eat it. Whole Foods, among other responsible retailers, sources carefully and responsibly.

Michael E3 years ago

I made this with shrimp (wild caught) but it also works just as a chickpea salad, especially if you toss in some greens. Delicious!

Harvey in San Francisco3 years ago

Fabulous served hot over shallot-infused jasmine rice! Adjustments: I used 1 can garbanzos not 2; 1/2 can diced Ortega chilis instead of jalapeno for less heat; and cilantro instead of parsley. When the shrimp was done, I threw the entire salad/dressing mix into the skillet and heated through - a great, complex, flavorful meal-in-a-bowl. Don't underestimate the zing of the lemon zest, do two of them if you have! I can see this working with a light creole sauce, too...be imaginative!

Barry Warner-Hudson3 years ago

Delightful. I added spinach (2 whacking handfuls) to the shrimp while cooking, and it added to the flavours, without a fight...... a nice look too. And hah, if you can make this in 15, you've got a sous chef at hand. The double time allows the salad to marinate in the excellent dressing. I cut the oil down by a third, as always, to no apparent lack. Another NYT gem.

quaasam3 years ago

Very nice and quite filling. Added feta cubes on top. Cooked the canned chickpeas for extra 5 minutes because they seemed hard. Marinate the chickpeas longer to absorb the dressing. Add the shrimps at the end.

Brenda Wiegand3 years ago

Big hit! Added Persian cucumber slices and a bit of dill, served on mixed greens from local farmer. Definitely will add to summer rotation.

Vegan_Isaac3 years ago

Vegan shrimp are delicious, I was quite skeptical when I made vegan shrimp quesadillas but my wife and I loved it! I am planning to use those vegan shrimp in this recipe (Sophie’s Kitchen brand)…

Just Me3 years ago

Very good. I made the chickpea salad using both cilantro and parsley with a handful of fresh mint, then topped with leftover broiled salmon. It was a light, refreshing dinner. I could see this being used a number of ways. Almost any mild protein would pair well with the chickpeas

Catherine3 years ago

Loved it. I only had white onion and no jalapeño, so I added a bit of cumin. I also had a splash of white wine left so used that instead of the lime to add to the pan with the shrimp. I used cilantro instead of parsley and loved it. Really tasty.

Jane2 years ago

The recipe for the chickpea salad should definitely be listed on its own—it is so delicious! As the comments show, it pairs well not just with shrimp but with a variety of fish and other accompaniments. I followed the suggestion to use cilantro instead of parsley, and served it over a bed of arugula. Make the salad in advance so that the flavors have a chance to blend together. A very satisfying dish!

Lisa G4 days ago

This was a good summer meal but I felt it really was missing a lot it needed. Too many chickpeas and too much parsley. So I added arugula, a red bell pepper, some leftover corn cut off the cob and some cooked diced kohlrabi from our farm share. I used only one can of chickpeas. Also omitted the jalapeño. Crushed red pepper flakes gave enough spice. Served with nice French bread, it was a meal.

Laurel in OR3 weeks ago

Repeatable. Made whole recipe and we had one serving of the salad left so would have served 3, easily. Next time I’ll try cilantro. Shrimp would be great with other sides.

Coquille1 month ago

Swapped in 6 oz. crumbled feta for the shrimp (husband doesn't eat it). Delish! Will definitely make it again and will probably use even more feta.

Nate H1 month ago

My family loves this! I swapped a few shakes of red pepper flakes for the chile since my family doesn't like spicy food. They said I can make this any time!

Paul1 month ago

Great dish. Had to reduce recommended cook time for shrimp a bit, so adjust that as needed. Used cilantro and pickled jalapeno. Agree that salad on own w/o shrimp is great. My wife says, "If it swims in the sea, it's not for me." Me, I'll take shrimp every time.

KathyT1 month ago

This was a flavourful, light, healthy supper. I used dried chickpeas soaked overnight then cooked in water and drained. Used ground chicken instead of shrimp because that’s what I had on hand. Upped the chili flakes and used a combo of cilantro, parsley and mint. Topped with diced avocado and feta just before serving. Really nice. And easy!

Name Lucy’s mom1 month ago

I was out of garbanzos so I used spicy black beans instead, also substituted cilantro for parsley, and added halved cherry tomatoes. Otherwise, I stuck to the recipe with delicious results. I will definitely make this again!

GGD1 month ago

It just never takes me 15 minutes...what am I doing wrong? But it was a great dish for a hot summer night...will serve next time on arugala for a real salad!

Dori1 month ago

This has become a go to meal in our house - we make it almost once a week in the summer. I use cilantro instead of parsley but otherwise find it absolutely perfect!

Althea K1 month ago

Made it to recipe with exception that I added more chopped garlic. It was delicious! And that lime juice at the end after cooking the shrimp added just the right acidity to balance the chickpeas. Reminder - the shrimp are going to release liquid so really try to pat them dry or you get the flavoring more in the salad and not on the shrimp themselves, Next time I will try with cilantro instead of the parsley as I am a bigger fan of cilantro.

Suzanne2 months ago

Loved this recipe. Great as is but also works as a taco dish: cilantro in place of parsley, toasted corn tortillas, a drizzle of lime aioli. Easy and perfect for a summer night.

aES3 months ago

One can garbanzo beans

kristy3 months ago

I make as written, but as a hot dish. Soften the red onion, sautée garlic, jalapeno and chickpeas. Add shrimp then dressing and parsley. Served with a bit of white rice. Delish!

Simka5 months ago

A very mix of flavors and texture.

Christophe (Paris, France)6 months ago

I prepared this recipe along with other salads for a big family reunion and it worked wonders. I prepared the chickpea salad a few hours before and left it in the fridge. Then I only had to cook the shrimps before serving (this takes minutes). Excellent party food!

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