I could never imagine that baby shrimps get along very well with the chickpea in a salad.
It is an amazing feeling to get out of your own comfort zone and experience unusual combinations of taste and smells.
For one serving I’ve used:
100 grams of canned chickpea
100 g frozen shrimp
1 cup green leaves
1 green onion
5-6 slices of beetroot
2 tablespoons capers
1 garlic clove
paprika, salt, pepper and a little cooking oil
olive oil
In a frying pan heat the chickpea next to the sweet paprika, when they are perfectly crisp add the shrimp and the crushed garlic; allow them to know each other for 2-3 minutes.
Put all the ingredients in the desired order, sprinkle with juice from half a lemon and some olive oil.
A little green chopped parsley et voila!
Spread fairy dust not hate!
