Chickpea, Shrimp, Bell Pepper and Parsley Salad
Chickpea, Shrimp, Bell Pepper and Parsley Salad
Open in full-screen mode

Chickpea, Shrimp, Bell Pepper and Parsley Salad

25 MIN
20 MIN
4 to 6 servings
Choix sain



  1. In a non-stick skillet, brown bell peppers and onion in 45 ml (3 tablespoons) of oil until caramelized. Add parsley and cook for about 1 minute. Set aside in a large bowl and let cool to room temperature.
  2. In the same skillet, brown shrimp in remaining oil (15 ml/1 tablespoon) over medium-high heat for about 2 minutes on each side. Add to bell peppers with chickpeas and vinegar. Season with salt and pepper. Toss well.
  3. Spread lettuce on plates. Top with shrimp and bell pepper mixture. Serve warm or cold.


  1. Very disappointing. Not a lot of flavour. I have a family of four and no one liked it. I won't be making this again.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.