Chickpea Shrimp and Rainbow Pepper Salad
Ingredients
| 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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