Mediterranean Chopped Salad With Shrimp And Chickpeas Recipes

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MEDITERRANEAN CHOPPED SALAD WITH SHRIMP AND CHICKPEAS

This is a wonderful salad that will become one of your favorites! I like to make a meal out of it. This doesn't call for tomatoes, but you could put them in if you wish, and you can use red onion rather than the sweet onion. I like to use lemon juice with the olive oil occasionally. This is a very refreshing salad, great for before meals, or a quick lunch.

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Mediterranean Chopped Salad With Shrimp and Chickpeas image

Steps:

  • In a large bowl, add the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips to the oil and vinegar.
  • Add 1/4 teaspoon each salt and pepper, and toss.

1/2 head romaine lettuce, cut crosswise into thin strips (8 cups)
1 lb cooked peeled and deveined medium shrimp, cut in half crosswise
1/2 English cucumber, chopped
1 (15 1/2 ounce) can chickpeas, rinsed
1/2 medium sweet onion, chopped (such as Vidalia or Walla Walla)
3/4 cup crumbled feta (about 3 ounces)
1/2 cup pitted kalamata olive, halved
2 cups pita chips, broken into pieces
3 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt and black pepper, to taste

MEDITERRANEAN CHOPPED SALAD

Make and share this Mediterranean Chopped Salad recipe from Food.com.

Provided by Happy Harry 2

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Mediterranean Chopped Salad image

Steps:

  • Combine all ingredients in bowl.
  • Chill for 30 minutes.
  • This needs to be served within an hour of preparing. If you need to have stand longer, keep the cukes separate and add at last minute. This is due to the cukes "sweating" and therefore watering down salad.

Nutrition Facts : Calories 87.7, Fat 7.8, SaturatedFat 1.1, Sodium 80.1, Carbohydrate 4.6, Fiber 1.4, Sugar 2.2, Protein 1

2 medium tomatoes, seeded and diced
1 cup English cucumber, diced
1/4 cup scallion, chopped
1/4 cup fresh parsley, coarse chopped
1/4 cup kalamata olive, chopped
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
salt and pepper

MEDITERRANEAN CHOPPED SALAD

Make and share this Mediterranean Chopped Salad recipe from Food.com.

Provided by Natasha Feldman

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21



Mediterranean Chopped Salad image

Steps:

  • To make the vinaigrette: In a small bowl, whisk together the vinegar, orange juice, Dijon mustard, shallot and garlic. Slowly whisk in the oil until the vinaigrette is emulsified. Season with salt and crushed red pepper to taste and then fold in the herbs. Store in an airtight container and refrigerate until ready to serve.
  • To make the chopped salad: In a large bowl gently toss together all the ingredients. Season the salad with salt, pepper, dried oregano and crushed red pepper flakes to taste. Dress the salad with the vinaigrette and serve immediately.
  • Nutrition Info Per Serving.
  • Calories: 606.
  • Total Fat: 45 grams.
  • Saturated Fat: 13 grams.
  • Total Carbohydrate: 36 grams.
  • Sugars: 11 grams.
  • Protein: 20 grams.
  • Sodium: 902 milligrams.
  • Cholesterol: 50 milligrams.
  • Fiber: 13 gram.

Nutrition Facts : Calories 568.8, Fat 42.5, SaturatedFat 13.1, Cholesterol 53.6, Sodium 1120, Carbohydrate 32, Fiber 13.1, Sugar 9.6, Protein 18.7

1/4 cup red wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 small shallot, minced
1 garlic clove, minced
1/2 cup extra virgin olive oil
kosher salt, to taste
crushed red pepper flakes, to taste
1 tablespoon chopped mint
1 tablespoon chopped dill
2 tablespoons chopped chives
2 heads romaine lettuce, chopped into 1/2-inch pieces
1/4 cup kalamata olive, pitted and halved
8 ounces feta, cut into 1/4-inch pieces
1/4 teaspoon dried oregano
1/4 red onion, sliced thin and soaked in water
2 Persian cucumbers, cut into 1/4-inch pieces
1/2 cup halved cherry tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
kosher salt, to taste
ground black pepper, to taste

MEDITERRANEAN SALAD WITH SHRIMP

Another light, easy dinner for a hot summer evening. Nice with garlic bread or toasted pita chips and hummus.

Provided by dianegrapegrower

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Mediterranean Salad With Shrimp image

Steps:

  • Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
  • Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
  • You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
  • Grilled shrimp are very nice.

Nutrition Facts : Calories 389.4, Fat 15, SaturatedFat 2.2, Cholesterol 172.8, Sodium 563.3, Carbohydrate 35, Fiber 10.1, Sugar 3.4, Protein 30.9

1 lb large unpeeled shrimp (smaller is fine too)
1 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon hot pepper flakes
6 cups lettuce, torn, romaine is especially nice
2 tomatoes, cut in wedges
1/2 cucumber, peeled and sliced
4 green onions
1 avocado, diced (may not be authentic, but delicious)
1/4 cup pitted black olives, sliced
1 (14 ounce) can garbanzo beans, drained and rinsed
1/4 cup feta cheese, crumbled (optional)
Greek salad dressing

MEDITERRANEAN CHOPPED SALAD

Make and share this Mediterranean Chopped Salad recipe from Food.com.

Provided by LaJuneBug

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13



Mediterranean Chopped Salad image

Steps:

  • Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
  • Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
  • Add romaine and feta; toss to combine. Season with salt and pepper and serve.

Nutrition Facts : Calories 390.5, Fat 20.7, SaturatedFat 6.4, Cholesterol 26.8, Sodium 815, Carbohydrate 42.1, Fiber 12.7, Sugar 6.4, Protein 14.4

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes, quartered (about 1 1/2 cups)
table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic cloves, minced (about 1 teaspoon) or 1 medium garlic clove, pressed through garlic press (about 1 teaspoon)
1 (14 ounce) can chickpeas, drained and rinsed
1/2 cup chopped pitted kalamata olive
1/2 small minced red onion (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine lettuce, heart cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
ground black pepper

SPICY SHRIMP AND CHICKPEA SALAD

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

Provided by Yasmin Fahr

Categories     dinner, weekday, salads and dressings, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 12



Spicy Shrimp and Chickpea Salad image

Steps:

  • In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
  • Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
  • Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
  • Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

1 medium lemon, zested and juiced
1 lime, zested and halved
1 teaspoon Dijon mustard
5 tablespoons olive oil
Kosher salt and black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, diced (about 1/4 cup)
1 Fresno chile or jalapeño, cut into thin coins or seeded and diced
1 packed cup parsley leaves and tender stems, roughly chopped
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 pound shrimp, peeled and deveined, patted dry

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