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Medium Shrimp and Chickpea Salad Recipe


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     Medium Shrimp and Chickpea Salad

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free

30-40 shrimp, cooked and de-tailed
1 teaspoon red pepper flakes
1 tablespoon dried oregano
Juice of two lemons
2 tablespoons olive oil
1 tablespoon cumin seeds
2 garlic cloves, minced
1/2 to 1 teaspoon red pepper flakes
2 16 oz cans of chickpeas, rinsed and drained
1 cucumber peeled, seeded and chopped
1/2 cup oil-packed sundried tomatoes, thinly sliced
One small red onion, chopped
1 bunch fresh cilantro, chipped
1 1/2 cups grape tomatoes, halved
6 oz feta cheese, cubed (if omitting, season with salt)
Juice and zest of one lemon

Clean and cook (or thaw) shrimp and toss with 1 teaspoon red pepper flakes, oregano and juice of two lemons.
In a small saucepan over medium heat, saute cumin seeds, minced garlic and red pepper flakes in olive oil. Stir occasionally, and after 3-5 minutes, cool completely.
Combine the rest of the ingredients in a large bowl, adding the feta and shrimp last. Pour the infused oil mixture over the salad and toss to blend. Serve at room temperature.
This dish tastes best if prepared a day or two in advance, and stored in the fridge. Do not add feta until ready to serve.

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