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🍽️ Creamy Chickpea and Spinach Salad with Spicy Shrimp

475 kcal · 30 min · 4 servings

Ingredients

• Jumbo Shrimp 400 g
• Garlic Cloves 1 pcs
• Olive Oil 5 tbsp
• Chili, ground 1 tsp
• Chickpeas from the can 200 g
• Leaf Spinach 200 g
• Avocado 1 pc
• Parsley, fresh 20 g
• Yogurt, plain 6 tbsp
• Mustard 3 tsp
• Balsamic Vinegar, light 3 tbsp
• Salt Pinch
• Pepper, black ground Pinch

Instructions

1. 1. Let the shrimp thaw overnight in the refrigerator.
2. 2. Rinse the thawed shrimp under cold water.
3. 3. Gently pat the shrimp dry with a kitchen towel.
4. 4. Peel the garlic cloves.
5. 5. Slice the garlic into thin pieces.
6. 6. Mix 3 tablespoons of olive oil with the garlic and chili in a bowl.
7. 7. Place the shrimp in this marinade and let them marinate.
8. 8. Drain the chickpeas in a colander.
9. 9. Wash the spinach thoroughly under running water.
10. 10. Spin the spinach dry.
11. 11. Chop the spinach into coarse pieces.
12. 12. Halve the avocado and remove the pit.
13. 13. Carefully scoop the avocado flesh out of the skin with a spoon.
14. 14. Slice the avocado into thin pieces.
15. 15. Fan out the avocado slices slightly.
16. 16. Wash the parsley.
17. 17. Shake the parsley dry.
18. 18. Remove the coarse stems from the parsley.
19. 19. Place the parsley in a tall container.
20. 20. Add yogurt, mustard, 2 tablespoons of olive oil, and vinegar.
21. 21. Blend the ingredients into a creamy sauce.
22. 22. Season the sauce with salt and pepper.
23. 23. Place the spinach and chickpeas in a large bowl.
24. 24. Toss the vegetables with the dressing sauce.
25. 25. Heat a pan over high heat.
26. 26. Add the marinated shrimp to the hot pan.
27. 27. Fry the shrimp for about 4 minutes.
28. 28. Season the shrimp with salt and pepper at the end.
29. 29. Place the avocado on a serving plate.
30. 30. Place the chickpea salad on top of the avocado.
31. 31. Distribute the chili shrimp over the salad.
32. 32. Enjoy your meal!

Nutrition per serving

• kcal: 475
• Protein: 31 g · Fett/Fat: 23 g · Carbs: 37 g