Best 5 Mediterranean Chopped Salad With Shrimp And Chickpeas Recipes

For a healthy and flavorful meal, look no further than the delightful Mediterranean chopped salad with shrimp and chickpeas. This vibrant salad combines the freshness of chopped vegetables, the succulent taste of shrimp, and the nutty texture of chickpeas, all drizzled with a tangy dressing. Whether you're looking for a light lunch, a refreshing dinner option, or a side dish to impress your guests, this Mediterranean-inspired salad is sure to satisfy your taste buds and leave you feeling energized.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN CHOPPED SALAD WITH SHRIMP AND CHICKPEAS

Mediterranean Chopped Salad With Shrimp and Chickpeas image

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

Ingredients

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

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.

MEDITERRANEAN CHOPPED SALAD

Mediterranean Chopped Salad image

Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 tablespoons white-wine vinegar
2 teaspoons grainy mustard
Coarse salt and ground pepper
1 small head romaine lettuce, sliced
1/2 cup chopped oil-packed roasted red peppers, drained
1/2 cup roasted almonds, chopped
1 can (15 ounces) chickpeas, rinsed and drained
1 orange bell pepper (ribs and seeds removed), cut into 1-inch pieces

Steps:

In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.

Nutrition Facts : Calories 542 g, Fat 35 g, Fiber 16 g, Protein 19 g

MEDITERRANEAN CHOPPED SALAD

Mediterranean Chopped Salad image

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

Ingredients

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

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

MEDITERRANEAN CHICKPEA SALAD I

Mediterranean Chickpea Salad I image

Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese.

Provided by LUCIE H.

Categories Salad Beans

Time 3h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
½ cup oil-packed sun-dried tomatoes, drained and cut into strips
1 cup crumbled feta cheese
1 red onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons lemon juice
salt to taste

Steps:

In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 25.4 g, Cholesterol 56.1 mg, Fat 22.9 g, Fiber 4.4 g, Protein 13.6 g, SaturatedFat 10.7 g, Sodium 951 mg, Sugar 3.9 g

SPICY SHRIMP AND CHICKPEA SALAD

Spicy Shrimp and Chickpea Salad image

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

Ingredients

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

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the taste of your salad.
Chop your vegetables evenly. This will help them cook evenly and make your salad more visually appealing. If you're using a food processor, pulse the vegetables until they are finely chopped, but not mushy.
Don't overcook the shrimp. Shrimp cooks quickly, so it's important to keep an eye on it and remove it from the heat as soon as it's cooked through.
Season your salad to taste. Add salt, pepper, and other herbs and spices to taste.
Serve your salad immediately. This will prevent the vegetables from wilting and the shrimp from getting tough.

Conclusion:

Mediterranean Chopped Salad with Shrimp and Chickpeas is a delicious, healthy, and refreshing salad that's perfect for a summer meal. It's packed with fresh vegetables, protein-rich shrimp and chickpeas, and a flavorful dressing. This salad is sure to please everyone at your table.

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