1 Picture
Ingredients
- For the Cucumber-Basil Yogurt Dressing:
- 2-10oz bags romaine lettuce
- 15oz can garbanzo beans (also called chickpeas)
- 2 teaspoons extra virgin olive oil
- garlic salt and pepper
- 1 lb peeled and de-veined shrimp
- 1/2 lemon
- 1/2 cup crumbled feta cheese
- 1 pint grape or cherry tomatoes, halved
- 1/2 cup peeled and seeded chopped cucumber (about 1/2 small cucumber)
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- 1 small garlic clove, chopped
- salt and pepper
Details
Servings 1
Adapted from iowagirleats.com
Preparation
Step 1
Preheat oven to 350 degrees. Drain garbanzo beans then rinse and pat dry with a towel (the dryer the better.) Pour onto a baking sheet then add extra virgin olive oil, garlic salt, and pepper then toss with hands to coat. Bake for 35-40 minutes or until golden brown, shaking pan halfway through (beans will continue crisping as they cool,) then set aside to cool completely. Can be made ahead of time – bake then cool completely before storing in an airtight container.
Combine ingredients for Cucumber-Basil Yogurt Dressing in a food processor then blend until smooth. Taste and adjust salt and pepper if necessary then set aside. Can be made ahead of time.
Preheat a large skillet over medium-high heat then spray with nonstick spray or mist with extra virgin olive oil. Pat shrimp dry then season with garlic salt and pepper. Add to skillet then cook for 1-2 minutes on one side before flipping and cooking for 1-2 minutes on the other side, or until pink (don’t overcook.) Squeeze lemon into skillet then cook until evaporated, about 1 minute. Remove shrimp to plate then set aside.
Divide lettuce between plates then top each with 2 Tablespoons feta cheese and a quarter of the tomatoes, shrimp, and crispy garbanzo beans. Drizzle dressing on top then serve.
Review this recipe