Sumac Shrimp & Crispy Chickpea Salad with Figs, Beets, and Feta
The combination of crunchy chickpeas, nutty tahini, sweet figs, tart pickled beets, salty feta, spicy paprika and cooling fresh mint all come together in a harmonious and addictive bite.
1pinchsalt, paprika and sumacgenerous pinch of each
Salad:
6cupsSpring Mix lettuce
1/2cuppickled beetssliced
1/4cupmint leaveschiffonade
1/4cupreduced fat fetacrumbled
8figsquartered
1English cucumberhalved, seeded and thinly sliced
Instructions
Dressing:
To make the salad dressing, in a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside.
Chickpea Topping:
Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Saute until golden and crispy, shaking or stirring often, for about 6 minutes.
Shrimp:
Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika and sumac. Cook, flipping once, until shrimp are pink and curled- about 3-5 minutes.
Salad:
In a large bowl, mix together the lettuce, cucumber, beets, figs, feta and mint.
Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.