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Spicy Shrimp and Chickpea Salad

cooking.nytimes.com
  • 15 minutes
  • Serves 4

INGREDIENTS

1 medium

lemon zest

1

lime zest

1 tsp

dijon mustard

5 tbsp

olive oil

1 serving

kosher salt and pepper

30 oz

chickpeas

1

fresno chile

1 cup

parsley leaves and tender stems

2 larges

garlic cloves

1/2 tsp

red-pepper flakes

1 lb

shrimp

1/4 cup