Esta es una ensalada estupenda para preparar en un día caluroso. Además, es rápida y fácil de preparar. Los camarones a la parrilla son una proteína perfecta para acompañar esta ensalada de garbanzos.
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!
