Spicy Shrimp and Chickpea Salad Recipe (2024)

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.

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.

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

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

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!

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.

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.

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 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)…

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

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.

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!

A very mix of flavors and texture.

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!

Not as good with scallops.

This is delicious!

Made this with several modifications based on what I had on hand and it was a hit. Subbed one can of chickpeas with quinoa. No lime so subbed with tangerine zest. Added some fresh cherry tomatoes to the chickpea salad. Also did a touch of creole seasoning to bump up the flavor on the shrimp. Easy recipe to modify and a great weeknight meal.

Delicious! I made this recipe as written (I usually try a new recipe without making changes, and then make subsequent adjustments if needed). I was a little skeptical about how chickpeas would taste with shrimp, but the combination was delightful!

This is delicious. I used part of a roasted green chile in the dressing since that's what I had in the fridge and cut the amount of red chile flakes by half. It still had a nice little spice kick, and it's going into our regular meal rotation.

Increase serrano. Half recipe for 2 people but use whole serrano

Perfect...followed the recipe.

I will definitely try this. I've been looking for new ways to use chickpeas, and this seems perfect, especially for a pescatarian.

Delicious, healthy, and easy.

We liked it, even though I did make a key substitution -- primarily because I didn't realize I didn't have a central ingredient until I started cooking :D Used canned black beans rather than chickpeas. Added tomatoes plus fresh spinach and arugula to the parsley to make it seem more like a salad. Loved the lime. Felt the tomatoes worked well with the black beans. Will definitely make it again.

Add agave to the dressing, it takes it from an 8 to a 15.

So refreshing and filling! The perfect amount of spice, in my opinion. I served it over white rice and will definitely add avocado next time.

Made with cannellini beans and served over Swiss chard. Used precooked shrimp from Costco.