Yield: 4 servings
5 from 1 vote

North African Spiced Shrimp and Chickpea Salad

Total Time: 30 mins
Course: Dinner, Lunch, Salad
Cuisine: American
Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad. 


For the Chick Pea Salad:

  • 1 15 ounce can chick peas rinsed and husked**
  • 1 cup grape tomatoes (quartered)
  • 1 cucumber (peeled, seeded and diced)
  • 1/4 cup diced red onion
  • 1 lemon (zested and juiced)
  • 2 tbsp mint (chiffonade)
  • 2 tbsp chopped chives or parsley
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • black pepper (to taste)
  • dash of Ras el Hanout


  • Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper.
  • Grill shrimp on medium high heat for 2 minutes per side.
  • Remove from grill and remove the skewer. 
  • Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice, lemon zest and mint chiffonade in a bowl, season with salt and pepper drizzle with oil and vinegar.
  • Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.


** cooks note
Chickpeas have a tougher outer skin or husk, it is edible but not ideal. To husk the chickpeas (optional) place them in a large bowl with running water and stir aggressively with your hands. The husks or skins will rise to the top. Gently pour of most of the water into a colander the skins will end up in the colander and the peas stay at the bottom of the bowl, do this 3 or 4 times and drain off water and proceed with the recipe.
Adapted from Chef Ondo


Serving: 6shrimp, 1 cup salad, Calories: 243kcal, Carbohydrates: 29g, Protein: 15g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 64mg, Sodium: 458mg, Fiber: 5g, Sugar: 0.5g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 6