Greek Prawn and Chickpea Bowl

Greek · 35 min · Shrimp · pescatarian, gluten-free

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Ingredients

• 1 lb Large shrimp (prawns), peeled and deveined
• 1 can (15 oz) Canned chickpeas, drained and rinsed
• 1 cup Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 1 small Red onion, thinly sliced
• ½ cup Feta cheese, crumbled
• 2 tbsp Fresh parsley, chopped
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• ½ tsp Dried oregano
• to taste Salt and pepper

Method

1. In a large bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Drizzle with 1 tablespoon olive oil and lemon juice; toss to combine. Season with salt, pepper, and oregano.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove from heat.
3. Add the drained chickpeas to the bowl with vegetables. Gently mix in the cooked shrimp.
4. Sprinkle crumbled feta cheese over the salad. Drizzle with remaining 1 tablespoon olive oil.
5. Serve immediately as a refreshing, protein-packed bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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