Shelly's Summer Shrimp Salad
1 (15 oz.) can Chickpeas (Garbanzo Beans, Ceci), rinsed and drained
1/2 lb. Large Cooked Shrimp
1 Cucumber, diced
1/4 of a Red Onion, diced
3 Green Onions, diced
12 (or so) Cherry Tomatoes, halved
2 Tablespoons Fresh Basil, chopped
2 Tablespoons Pine Nuts
zest of 1/2 a Lemon
Dressing
Juice of 1/2 a Lemon
2 Tablespoons Olive Oil
1 Tablespoon Orange Muscat Champagne Vinegar
1/4 teaspoon Kosher Salt
a few twists of Black Pepper
Mix together. Pour dressing over salad.
This was so light and refreshing. I ate it on it's own but it would be especially good with some of my Bites (crustless quiches)
If shrimp isn't your thing replace with chicken. Would be a great use for a leftover grilled chicken breast.
Other Eggface Bean Salads:
Shelly's Italian Bean Salad
Shelly's Greek Bean Salad
Shelly's Black & White Bean Salad
Shelly's Corn, Crab and Black Bean Salad
Shelly's Jazzy New Orleans Muffaletta Salad
Shelly's Beef & Bean Taco Salad
