Chickpea Shrimp and Rainbow Pepper Salad


  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup each of red, yellow, orange and green pepper, chopped
  • 1 tbs fresh parsley, chopped
  • 1 tbs fresh thyme, chopped
  • 2-3 cloves fresh garlic, minced
  • 1 small red onion, minced
  • 3 tbs extra virgin olive oil
  • juice and zest from 1 lemon
  • kosher salt and black pepper to taste
  • 1/2 lb cooked baby shrimp
  • Add all ingredients to a large non reactive bowl and mix well to combine.
  • Taste for seasoning and adjust if desired.
  • Cover and chill for at least one hour before serving.
  • Recipe may be multiplied.

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