NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

5 oz raw shrimp

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp smoked paprika

0.5 tsp garlic powder

1 tbsp fresh lemon juice

1 cup baby arugula

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Rinse the chickpeas and pat them thoroughly dry with a paper towel to ensure maximum crispiness.

• 3

  Toss the dried chickpeas on the baking sheet with half of the olive oil, half of the sea salt, half of the black pepper, and all of the garlic powder.

• 4

  Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crunchy.

• 5

  While the chickpeas roast, season the raw shrimp with the smoked paprika and the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the shrimp for 2-3 minutes per side until pink and opaque.

• 7

  In a large bowl, combine the roasted chickpeas and seared shrimp, then drizzle with fresh lemon juice and toss to coat.

• 8

  Serve the warm chickpea and shrimp mixture over a bed of fresh baby arugula.