Shrimp and Chickpea Salad
Categories: Vegetables, Main Dishes, Salads, Fish and Shellfish
When it comes to take-out lunch options near my office in the West Village, I have it pretty good. Make that very good. I never tire of the luscious sabich sandwich at Taim or the crisp-crusted slices at Bleeker Street Pizza; for a sushi fix, there's Kirara just down the block. With a bit of a hike, I can nab an anchovy-and-poached-egg sandwich from 'wichcraft, celestial hummus from Hummus Place, or—the ultimate midday indulgence—a spicy pork bahn mi from Saigon Bakery.
But as alluring as these options are, they are occassional pleasures—not daily fare—for me. I'd rather blow my cash and calories on cocktails or dinner, so I try to bring my lunch from home at least a few times a week. Because my office doesn't have a microwave, though, most leftovers are out, and I can stand only so many ham-and-cheese sandwiches.
This simple, lemony salad is a fantastic light dinner, and best of all, its leftovers make for a portable and delicious take-along lunch—no microwave required. Starring succulent shrimp and chickpeas, it is filling enough without being heavy. And—unlike ham-and-cheese sandwich days—when I know this is in the fridge at work, I'm not tempted to leave it there and go for a bahn mi instead.
SHRIMP AND CHICKPEA SALAD
1 pound shrimp, cleaned
3 cloves garlic, sliced
1 can garbanzo beans, drained and rinsed
Red pepper flakes
1/4 cup chopped parsley
1-2 heads Boston or other buttery lettuce
Good olive oil
Lemons
Sea salt
Saute garlic in a couple tablespoons olive oil until soft; add shrimp and red pepper flakes and cook until shrimp is done. In a bowl, toss together shrimp, chickpeas, parsley, and sea salt to taste.
To serve at home: arrange lettuce leaves on a platter. Top with shrimp mixture, drizzle generously with olive oil and lemon juice.
To pack: Arrange a few lettuce leaves in a container. Top with shrimp mixture and drizzle with olive oil (or, if you want, pour a little olive oil into a small Ziploc bag and place it in the container on top of salad). Nestle a couple of lemon wedges in the container and squeeze on before eating.
The blog Lindy's Toast is hosting an event celebrating take-out lunches—be sure to check out all the tasty ideas!
Categories: Fish and Shellfish, Main Dishes, Salads, Vegetables
Technorati Tags: shrimp, seafood, salads
I'm jealous - I wish I worked in the Village (though I have to say my food preference is now East Village.)
I was all set to make a Sicilian pasta sauce of fried zucchini with tomatoes (then serve with a dollop of fresh ricotta) but when I saw your recipe I decided to switch! But, alas, I have no herbs so it will have to wait until this weekend.
The simplest things are always the best.
Mmm, yum that looks fabulous. Just saw Giada making a shrimp/endive salad today and was like, hmm.... but yours looks much better. Ahhh.... to work in the village!!! My waist and wallet would hate me.
Hi Bon Vivant--I agree, simple is always better. I hope you post your recipe for fried zucchini pasta sauce--that sounds really delicious!
Hi Yvonne--Better than Giada--you flatter me! Actually, I endive would work well with this too. I was really just trying to get away from the arugula, which I use way too much of . . .
Sarah -
Hi! Your blog is awesome! Lauren has been talking about it and I have been remiss in not checking it out until now. I love the pictures! Do you take them yourself? Or is that Brian's handy work. Regardless, they are a lovely addition to your blog. I'm totally going to make this shrimp recipe. It's got all of my favorite things. Yummy! I am for sure going to be a regular reader of your blog, especially since Michael and I are coming to NYC in November and we'll want to check out all of the places you suggest. We're staying on the Lower East Side, so looks like we'll be able to hit a lot of the places you write about on your blog! Yeah! Would love to get together you and and Brian, too! Hope to see you in November.
--Meei-Wenn
If I had all those lunch options near where I worked I don't think I'd ever get around to packing a lunch. I especially wish I had someplace near my office to get a bánh mì. Alas, I just don't.
But your salad looks like a perfect lunch -- light but satisfying. Very nice.
Hi Meei-Wenn--thanks for stopping by! I do hope to see you in November--the lower east side is a fun area.
Hi Julie--thanks! Yes, there's just something about the bahn mi--it gets my vote for the world's best sandwich.
that looks like a GREAT recipe. mmm.
Im going to have to look into Hummus Place too, I've never heard of it but I am absolutely addicted to hummus so its a must for me to visit.
Hi Sarah--Thanks for your comment! And I've just found out there's a branch of Hummus Place in the West Village, too, on MacDougal.