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North African Spiced Shrimp and Chickpea Salad
Ingredients
  • 24 extra-large shrimp, peeled and deveined
  • 1 ½ tablespoons chermoula (Moroccan pesto)
  • subheading: FOR THE CHICK PEA SALAD:
  • 1 (15 ounce) can chick peas rinsed and husked**
  • 1 cup grape tomatoes, quartered
  • 1 cucumber, peeled, seeded and diced
  • ¼ cup diced red onion
  • 1 lemon, zested and juiced
  • 2 tbsp mint, chiffonade
  • 2 tbsp chopped chives or parsley
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon kosher salt
  • black pepper, to taste
  • dash of Ras el Hanout
Steps
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