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shrimp chickpea salad

Shrimp and Chickpea Salad

Fresh, fast, and full of Mediterranean flavor—this shrimp and chickpea salad combines juicy shrimp, creamy chickpeas, crisp cucumber, cherry tomatoes, and a bright lemon–herb dressing. Ready in about 20 minutes for lunches, light dinners, or meal prep.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Seefood
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Salad:
  • 1 lb 450 g medium shrimp, peeled & deveined
  • 1 can 15 oz / 425 g chickpeas, drained, rinsed, patted dry (or 1½ cups cooked)
  • 1 English cucumber diced
  • 1½ cups cherry tomatoes halved
  • ¼ –⅓ cup red onion thinly sliced
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh dill chopped (or 1 tsp dried)
  • 1 small red or yellow bell pepper diced (optional)
  • ¼ cup feta crumbled (optional)
  • 1 tbsp olive oil for the pan
  • ½ tsp fine sea salt divided, plus more to taste
  • ¼ tsp black pepper
  • Pinch red pepper flakes optional
Lemon–Herb Dressing
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove minced
  • ½ –1 tsp Dijon mustard optional, for emulsion
  • ½ tsp dried oregano or 1 tbsp fresh, finely chopped
  • ½ tsp fine sea salt
  • ¼ tsp black pepper

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • knife & board
  • measuring set
  • colander

Method
 

  1. Cook shrimp: Pat shrimp dry; season with a pinch of salt, pepper, and a little oregano. Heat olive oil in a skillet over medium-high and sear shrimp 2–3 minutes per side until pink with light golden edges. Cool slightly.
  2. Prep veggies: Dice cucumber and bell pepper; halve tomatoes; thinly slice red onion; chop parsley and dill.
  3. Make dressing: Whisk lemon juice, zest, garlic, Dijon, oregano, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.
  4. Assemble: In a large bowl, combine chickpeas with half the dressing. Add shrimp and vegetables; toss gently. Add remaining dressing to taste.
  5. Finish: Fold in feta (if using). Taste and adjust lemon/salt/pepper. Serve right away or chill 15–20 minutes.

Notes

  • Meal Prep: Keeps 3 days chilled. Refresh with a squeeze of lemon and a drizzle of olive oil.
  • Gluten/Dairy: Naturally gluten-free; skip feta for dairy-free.
  • Variations: Add olives, capers, or baby arugula; swap dill for basil; add quinoa to make it heartier.
  • Serving Ideas: Serve in pita, over greens, or with warm flatbread.
 
Nutrition (estimate, per serving): ~360 kcal · Protein 28 g · Carbs 25 g · Fat 16 g · Sodium 560 mg