Dies ist ein toller Salat für einen heißen Tag und er ist schnell und einfach zuzubereiten! Die gegrillten Garnelen sind eine perfekte Proteinquelle, die zu diesem Kichererbsensalat passt.
Category
Lunch
Servings
4
Prep time
30 minutes
Cook time
15 minutes
This is a great salad to make on a hot day and it is quick and easy to cook! The grilled prawns are a perfect protein to go with this chickpea salad.
Ingredients
- 800g prawn meat, peeled and deveined (approx. 1.76 lbs)
- 2 tbsp olive oil
- 1 tsp salt, plus extra to taste
- 1 tsp Old Bay seasoning
- 2 Lebanese cucumbers, seeds removed and diced
- 500g cherry tomatoes, halved (approx. 1.1 lbs)
- 1 red onion, diced
- 3 corn cobs
- 500g cooked chickpeas (approx. 1.1 lbs)
- 4 tbsp red wine vinegar
- 4 tbsp Extra Virgin Olive Oil (EVOO)
- 1 tbsp maple syrup
- 100g feta cheese, crumbled (approx. 3.5 oz)
- 1 tbsp dried oregano
Directions
In a bowl, combine prawn meat with 2 tablespoons of olive oil, 1 teaspoon of salt, and Old Bay seasoning.
- Grill the corn cobs on a hot grill for 10-12 minutes, or until they develop a nice colour on the outside. Once cooked, slice off the kernels from the cobs.
- For the dressing, mix red wine vinegar, EVOO, maple syrup, and a pinch of salt in a jar. Shake well to combine.
- Cook the prawns on a flat grill or in a cast iron pan over high heat for 6-8 minutes, or until thoroughly cooked.
- In a large bowl, toss together cucumbers, tomatoes, onions, corn kernels, and chickpeas. Add the dressing, a pinch of salt, and oregano, mixing well. Finally, gently fold in the feta cheese.
- Serve the cooked prawns on top of the salad. Enjoy!
