Greek Prawn & Chickpea Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

• 1 pound (450g) Prawns (shrimp)
• 1 can (15 oz) Canned chickpeas
• 1/2 cup Cherry tomatoes
• 1 medium Cucumber
• 1 small Red onion
• ½ cup crumbled Feta cheese
• 1 1/2 tbsp Olive oil
• 1 Lemon
• 1/2 tsp Dried oregano
• to taste Salt and pepper

Method (tap to check — screen stays awake)

1. 1. Rinse and drain the chickpeas; set aside.
2. 2. In a large bowl, combine chopped cherry tomatoes, diced cucumber, and finely sliced red onion.
3. 3. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the prawns, sprinkle with oregano, salt, and pepper, and cook until pink and opaque, about 4-5 minutes.
4. 4. Add the cooked prawns and chickpeas to the bowl with vegetables.
5. 5. Squeeze fresh lemon juice over the mixture and drizzle with remaining olive oil.
6. 6. Toss gently to combine and crumble feta cheese on top.
7. 7. Serve immediately, garnished with extra oregano or lemon if desired.

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

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