Spiced Shrimp and Chickpea Salad

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I came across this blog post and thought yummy, I need to make this winter be damn. Which I did it, but I warn you- nothing about my salad is South African. I am a firm believer in using what you have, not to mention my go to seasoning is herb farm (what’s yours?). I also added some crunch, as a salad needs texture. Bon Appetit! Real life confession- this salad was so damn good I made it two nights in a row. The next night I added romaine and it was even more delicious.

  • 24 extra-large shrimp, peeled and deveined
  • 1 1/2 Tbsp. herb farm
  • 1 (15 ounce) can garbanzo beans
  • 1 tomatoes cut into half-moon slices
  • 1 cucumber, peeled, and diced
  • 3 scallions
  • 1 lemon, zested and juiced
  • 4 large mint leaves
  • 2 cloves garlic
  • 2 tsp. olive oil
  • 1 celery stalk diced
  • 2 radishes sliced
  • 1/3 cup red wine vinegar
  • 1/4 tsp. kosher salt
  • Black pepper, to taste

PREPARTION: Mince mint, scallions, and garlic and place half of the mixture aside. Place the rest in a bowl with lemon juice, olive oil, and a dash of herb farm. Toss shrimp in mixture and set aside. Combine garbanzo beans, tomatoes, cucumber, celery, and radishes. Add remainder of scallion and garlic mixture along with lemon juice and red wine. Season with salt and pepper, and drizzle with oil and vinegar. Place shrimp on grill. Brush shrimp skewer with something?. Grill shrimp on medium high heat for two minutes per side. Remove from grill and add to top of salad.

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Day two

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