Prep time: 15 mins | Cook time: 10 mins | Servings: 4
Ingredients
1 lb large shrimp, peeled and deveined
1 (15 oz) can chickpeas, drained and rinsed
2 medium cooked beets, diced
1/2 cup feta cheese, cubed or crumbled
1/4 cup fresh parsley, chopped
2 tbsp red onion, finely minced
3 tbsp extra virgin olive oil, divided
2 tbsp fresh lemon juice
1 small garlic clove, finely minced
1/2 tsp Dijon mustard (optional)
1/2 tsp paprika
1/2 tsp dried oregano
Salt and black pepper, to taste
Instructions
1. Whisk Vinaigrette: In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until emulsified.
2. Season Shrimp: Pat the shrimp dry with paper towels. Toss in a bowl with paprika, salt, black pepper, and the remaining 1 tablespoon of olive oil.
3. Sear Shrimp: Heat a skillet over medium-high heat. Cook the shrimp for 2 minutes per side until pink, opaque, and cooked through. Remove from heat and allow to cool slightly.
4. Toss Salad Base: In a large mixing bowl, combine chickpeas, diced beets, chopped parsley, and minced red onion. Pour in most of the prepared vinaigrette and toss gently.
5. Assemble & Serve: Gently fold in the feta cheese. Top the salad with the seared shrimp and drizzle with the remaining dressing. Serve chilled or at room temperature.