Mediterranean Chopped Salad with Shrimp and Chickpeas
Bursting with vibrant colors and bold flavors, this Mediterranean Chopped Salad with Shrimp and Chickpeas is a nutrient-packed dish that's perfect for lunch, dinner, or meal prep. Juicy, perfectly seasoned shrimp are quickly pan-seared and paired with crisp cucumbers, sweet cherry tomatoes, briny Kalamata olives, and creamy crumbled feta cheese. Protein-rich chickpeas add heartiness, while a tangy lemon and red wine vinegar dressing infused with oregano ties it all together. Ready in just 25 minutes, this Mediterranean-inspired salad is fresh, satisfying, and ideal for anyone seeking a healthy, flavorful meal option.
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Recipe Information
Ingredients
- 450 grams Raw shrimp (peeled and deveined, tails removed)
- 4 tablespoons Extra virgin olive oil
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 cloves Garlic (minced)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 400 grams Canned chickpeas (rinsed and drained)
- 1 large Cucumber (diced)
- 250 grams Cherry tomatoes (halved)
- 0.5 medium Red onion (finely chopped)
- 100 grams Kalamata olives (pitted and halved)
- 75 grams Crumbled feta cheese
- 3 tablespoons Fresh parsley (chopped)
- 1 teaspoon Dried oregano
- 2 tablespoons Red wine vinegar
Instructions
In a medium bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, paprika, 0.5 teaspoons of salt, and black pepper.
Add the raw shrimp to the bowl, toss to coat evenly, and set aside to marinate for 10 minutes.
While the shrimp marinates, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and pit/halve the Kalamata olives.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the shrimp in a single layer.
Cook the shrimp for 2-3 minutes per side until they turn pink and are opaque. Remove them from the heat and set aside.
In a large salad bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
In a small jar or bowl, whisk together the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, red wine vinegar, dried oregano, and 0.5 teaspoons of salt.
Drizzle the dressing over the salad and toss gently to combine.
Add the cooked shrimp to the salad, sprinkle with parsley, and toss lightly to distribute.
Serve immediately or refrigerate for up to 1 hour before serving for enhanced flavors.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
