NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 cup chickpeas

0.5 tbsp avocado oil

1 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 cup bell pepper

0.25 cup red onion

1 tsp honey

PREPARATION

• 1

  Preheat your oven to 400°F and pat the chickpeas with a paper towel until they are completely dry to ensure maximum crispness.

• 2

  In a small bowl, toss the dried chickpeas with 0.25 tablespoons of avocado oil, 0.5 teaspoons of chili powder, and the sea salt.

• 3

  Spread the chickpeas on a parchment-lined baking sheet and roast for 20 minutes, shaking the pan halfway through, until golden and firm.

• 4

  While the chickpeas roast, whisk together the lime juice, honey, and the remaining 0.5 teaspoons of chili powder to create the glaze.

• 5

  Heat the remaining 0.25 tablespoons of avocado oil in a large skillet over medium-high heat and sauté the diced red onion and bell peppers for 4 minutes.

• 6

  Add the shrimp to the skillet and season with black pepper, cooking for 2-3 minutes per side until they are opaque and pink.

• 7

  Pour the chili-lime glaze over the shrimp and vegetables, stirring constantly for 1 minute to thicken the sauce and coat every bite.

• 8

  Remove the skillet from the heat and gently fold in the crispy roasted chickpeas just before serving to maintain their texture.