Home Cookin’- Cumin Roasted Chicpea and Shrimp salad w/ tomato, basil and scallions
Sometimes I love to make a lunch that feels a little fancy but this dish is actually really simple to make!
The wonderful depth of flavor from the cumin and coriander add a little something extra to a plain can of chicpeas and compliment the juicy roasted Shrimp.
This is something you can whip together to take for a work lunch or even make it as a dressed up side dish…. it’s definitely a salad I think you will love!
Ingredients
I can Chic Peas / Garbanzo Beans
1 tspn ground Cumin
1 tspn ground Coriander
1/2 tspn Paprika
Salt
Pepper
Extra Virgin Olive Oil
1/2 cup chopped scallions/green onions
3/4 cup halved cherry/grape tomatoes
1/4 cup chopped fresh basil
10 medium shrimp, peeled and de-veined
METHOD:
Preheat oven to 400 degrees:
Strain a can of chic peas and then toss with olive oil, salt, pepper, and half the spices.
Lay on a baking tray and roast for 10-12mins.
Set aside.
Toss peeled shrimp with remaining spices, salt, pepper and olive oil and roast in a single layer on a baking tray for 7 mins.
Chop the roasted shrimp into smaller chunks and toss with roasted chic peas, chopped scallions, basil and cherry tomatoes.
Add some salt and pepper to taste and a drizzle of some nice Olive Oil.
Serve warm or chilled with a crisp white wine!
