Chickpeas Mexicali with Shrimp

Chickpeas Mexicali with Shrimp

Spicy shrimp recipe with chickpeas, onions, tomatoes, and jalapeno peppers. Needs to be refrigerated at least two hours.

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Yield2
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 2 tbsps Chipotle chili in adobo sauce – minced (chipotle)
  • 1 Jalapeno pepper - minced, seeds removed
  • 1 cup Red onion - minced
  • 1 clove Garlic - minced
  • 3 cups Tomato - chopped
  • 3 tbsps Fresh-squeezed lime juice
  • 1/4 cup Fresh cilantro - chopped (or parsley)
  • 1/2 cup Garbanzo beans. canned - rinsed/drained
  • Salt and pepper - to taste
  • 7 oz Frozen shrimp - previously cooked, thawed
Calories 357
Total Fat 11g
Carbohydrates 38g
Fiber 10g
Protein 28g

Instructions

  1. In a large bowl add in olive oil, chipotle, jalapeno, red onion and garlic. Whisk together.
  2. Add in tomato, lime juice, cilantro, and garbanzo beans. Toss gently to mix. Correct seasonings.
  3. Cover and refrigerate for at least 2 hours.
  4. Divide into two equal portions.
  5. Serve with shrimp.