Turn to fast and easy no-cook recipes when it’s too darn hot to even think about heating up the oven. Simple recipes that make use of fresh produce, canned beans and pre-cooked shrimp from the grocery get you away from the kitchen and back on the beach in no time.
This Mediterranean-inspired salad tastes (no surprise!) like summer and offers a starring role to a classic favorite seafood—shrimp. Chickpeas add a hearty component to this dish and make for a robust, delicious meal.
You may want to experiment and make it your own by adding any one or a combination of pesto or basil, cucumber, celery or oregano.
Mediterranean Chopped Salad with Shrimp
½ head Romaine lettuce, cut crosswise into thin strips (8 cups)
1 pound cooked and peeled medium shrimp, cut in half crosswise
½ cucumber, chopped
1 15.5-ounce can chickpeas, rinsed; or a heaping 1/2 cup of dried chickpeas, soaked and cooked
½ medium sweet onion, chopped
¾ cup crumbled Feta
½ cup pitted olives, halved
1 cup of pita chips, broken into pieces
3 tablespoons olive oil
2 tablespoons red wine vinegar
dash of salt and pepper
In a large bowl, toss the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips with the oil, vinegar, salt and pepper. Enjoy!